Senegal’s Black-eyed Pea Salad | Saladu Ñebbe
This New Year, I’m making room for sunlight to lay across the floor. No more discarded shoes to trip over. No more stacks of books or useless tchotchkes.
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Cooking tools:
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Refrigerator
- Plate
- Spoon
Ingredients
- 30 oz canned black eyed peas (, drained and rinsed)
- 1 handful parsley (, chopped)
- 2-3 green onion (, sliced thinly)
- 1 bell pepper (, chopped)
- habanero pepper (, minced, to taste (for heat))
- 1-2 limes (, juiced)
- 2 Tbsp vegetable oil
- salt
- pepper
- Boston or Bibb Lettuce
- tomato (, wedged)
- cucumber (, sliced)
- egg (, hard-boiled (omit for vegan version))
- avocado
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