0 (0)

Categories: Salads, Vegetarian

Black-eyed pea salad

Black-eyed pea salad
Glenn Koenig / Los Angeles Times

"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 introduction to a less familiar cuisine. Beautifully shot by Adam Bartos, Thiam's ... Read more

Total time: 45 minutes, plus soaking time for the beans and marinating time for the salad | Serves 8
Note: Adapted from "Yolele! Recipes From the Heart of Senegal" by Pierre Thiam.
  • 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

Step 1In a medium saucepan, gently boil the peas in the 1 quart water until tender, about 30 minutes. Season with one-half teaspoon salt near the end of the cooking time. Strain and set aside.

Step 2In a large bowl, mix together the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. Gradually pour in the oil while whisking the mixture together. Gently fold in the black-eyed peas. Cover and allow to sit for 1 hour so that the flavors can marry. Serve in the lettuce leaves.

Each serving:
273 calories; 7 grams protein; 21 grams carbohydrates; 7 grams fiber; 19 grams fat; 3 grams saturated fat; 0 cholesterol; 231 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Chickpea salad with chorizo (Garbanzos alinados con chorizo)
Friday night salad with toasted cumin, honey and lime dressing
Mediterranean barley salad
Lemon Rice Salad With Capers and Pine Nuts