Black-Eyed Pea Salad

• 1/2 lb black-eyed peas, soaked in water to cover for 1 hour
• 1 teaspoon salt (divided use)
• 1 tomatoes, peeled, seeded and diced
• 1 cucumber, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 bunch green onion, chopped
• 1/2 bunch flat leaf parsley, roughly chopped
• 2 limes, juice of
• 1 habanero pepper, seeded and finely diced
• 1/8 teaspoon fresh ground black pepper (to taste)
• 2/3 cup best-quality olive oil
• 8 lettuce leaves, for serving

1. In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
2. Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
3. In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
4. Gradually pour in the olive oil while whisking the mixture together.
5. Gently fold in the black-eyed-peas.
6. Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.

blackeyed peas, salt, tomatoes, cucumber, red bell pepper, green onion, flat leaf parsley, pepper, fresh ground black pepper, bestquality

Taken from www.food.com/recipe/black-eyed-pea-salad-368643 (may not work)