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Senegalese Black-Eyed Pea Salad By The Bittern World

Senegalese Black-Eyed Pea Salad By The Bittern World

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Senegalese Black-Eyed Pea Salad By The Bittern World
Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Senegalese Black-Eyed Pea Salad - This dish is firmly rooted in Senegal, and if you tell your friends and family you're serving them an African dish, it may sound very exotic. But upon tasting it, we think it won't strike you as that unusual.

It's a very fresh take on a Senegal black-eyed pea salad, and we could see this recipe right at home in a summer salads feature in any food magazine. (Tone down the spice level, and this dish wouldn't be at all out of place in Southern Living.)

It's like a CSA share in a bowl: a cucumber, fresh herbs, hot peppers, and a tomato, all chopped up, then tossed with lime juice, oil, and of course, black-eyed peas. Our habanero was hot -- very hot! But the was well balanced by the bold freshness of the lime and other ingredients. Some dishes make you crave summer, and this is one of them. We can't wait to make it again when we have all these ingredients on hand, all at their summery best.

 ¼ cup fresh lime juice
 1 cup roughly chopped parsley
 1 cup canola oil
 10 scallions, roughly chopped
 1 red bell pepper, stemmed, seeded, and finely chopped
 1 medium tomato, cored, seeded, and finely chopped
 1 medium cucumberseeded and finely chopped
 1 habanero or Scotch bonnet chilestemmed, seeded, and minced
 Kosher salt and freshly ground black pepperto taste

Ingredients

 ¼ cup fresh lime juice
 1 cup roughly chopped parsley
 1 cup canola oil
 10 scallions, roughly chopped
 1 red bell pepper, stemmed, seeded, and finely chopped
 1 medium tomato, cored, seeded, and finely chopped
 1 medium cucumberseeded and finely chopped
 1 habanero or Scotch bonnet chilestemmed, seeded, and minced
 Kosher salt and freshly ground black pepperto taste
Senegalese Black-Eyed Pea Salad By The Bittern World
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