Black-eyed pea salad
This easy black-eyed pea salad (salatu niebe) is a riot of colors on the plate -- cooked peas (native to Africa), diced tomato, cucumber, bell pepper, scallions and parsley. Dressed with lime juice and olive oil -- and a minced habanero pepper -- the salad is a perfect side to grilled kebabs, or simply spooned into a lettuce cup.
In 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.
In 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.
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