Black-eyed pea salad

Name: Black-eyed pea salad
Total time: 35 min
Yield: 4
Cuisine: Sénégal
Ingredients: 400 g fully cooked cold black-eyed peas, well drained, not dry beans; 200 g firm diced tomatoes; 200 g washed diced cucumber; 80 g finely sliced red onion; 10 g washed chopped fresh parsley; 30 ml lemon juice; 30 ml oil; ¼ teaspoon salt and pepper, adjusted to taste

🥗 A chilled salad of cooked black-eyed peas, tomato, cucumber and red onion with lemon and parsley.

Ingredients

400 g fully cooked cold black-eyed peas, well drained, not dry beans
200 g firm diced tomatoes
200 g washed diced cucumber
80 g finely sliced red onion
10 g washed chopped fresh parsley
30 ml lemon juice
30 ml oil
¼ teaspoon salt and pepper, adjusted to taste

Preparation

Check beans are fully cooked and cold. Rinse and drain canned beans thoroughly. Cook and cool dry beans separately before this recipe’s schedule.

Wash tomatoes, cucumber and parsley, remove damaged parts and dry well.

Dice tomato and cucumber similarly. Finely slice red onion and chop parsley with a clean knife.

Whisk lemon juice, oil, a little salt and pepper briefly with a fork in the bowl.

Add beans and onion and fold gently without crushing. Then add tomato, cucumber and parsley.

Cover and refrigerate 15 minutes. Stir gently, taste and adjust salt or acidity if necessary.

Divide into four starter or side servings. Serve chilled and keep any remainder refrigerated until needed.