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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
  • 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.

Note: Adapted from "Yolele! Recipes From the Heart of Senegal" by Pierre Thiam.


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