Name: African Black-Eyed Pea Salad (Saladu Ñebbe)
Prep time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 to 6
Ingredients: 1/4 cup fresh lime juice (about 2 1/2 limes, juiced); 1 cup chopped parsley; 1/2 cup olive oil*; 5 cups cooked black-eyed peas (roughly 3 cups dried peas makes 5 cups cooked, see notes for cooking instructions); 10 scallions, roughly chopped; 1 red bell pepper, stemmed, seeded, and finely chopped; 1 cup cherry or grape tomatoes, chopped; 1 medium cucumber, seeded and finely chopped; 2 serrano peppers or 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced; Sea salt and freshly ground black pepper, to taste; Cooked brown basmati rice (optional); Sliced avocado (optional)