Black-eyed pea salad Recipe - Los Angeles Times

Black-eyed pea salad Recipe - Los Angeles Times

www.latimes.com

"Yolele! Recipes From the Heart of Senegal," the recently published debut cookbook from Brooklyn chef and restaurateur Pierre Thiam, is a vibrant and compelling collection, and a terrific...

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Cooking tools:

  • Saucepan
  • Stove
  • Colander
  • Measuring cup
  • Measuring spoon
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board
  • Spatula
  • Plate
  • Plastic wrap

Ingredients

  • 1/2 pound black-eyed peas, soaked in water to cover for 1 hour
  • 1 quart water
  • 1 teaspoon salt, divided
  • 1 tomato, peeled, seeded and diced
  • 1 cucumber, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 bunch green onions, chopped
  • 1/2 bunch flat-leaf parsley, roughly chopped
  • Juice of 2 limes
  • 1 habanero pepper, seeded and finely chopped
  • 1/8 teaspoon freshly ground black pepper
  • 2/3 cup best-quality olive oil
  • 8 lettuce leaves, for serving

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