Saladu Nebbe (Senegalese Black-Eyed Peas Salad)

Ingredients

• 1 cup dry black-eyed peas
• 5 stalks green onions ((chopped))
• handful of parsley ((chopped))
• 1/2 English cucumber ((diced))
• 1 red bell pepper ((seeded and diced))
• 1 cup cherry tomatoes ((chopped into quarters))
• 1 jalapeno pepper ((seeded and diced))
• 1 lime ((juiced))
• 1 tsp black pepper
• 1 tsp kosher salt
• 1/4 cup olive oil

Instructions

1. 1

   Soak the black-eyed peas in water overnight or for at least 8 hours. Strain the water from the beans and wash the beans under cold running water.

2. 2

   Pour the beans into a pot. Add 7 cups of water and ½ teaspoon of kosher salt to the beans.

3. 3

   Put the pot on the stove, cover the pot and bring the beans to a boil over medium heat. Reduce the heat and let the beans simmer for 1 hour or until the beans are tender.

4. 4

   Mix together the olive oil, lime juice, black pepper, and ½ teaspoon of kosher salt in a small bowl to make a salad dressing.

5. 5

   In a salad bowl, add and mix together all the remaining salad ingredients.

6. 6

   Drain the water from the cooked beans and then add the beans to the salad. Pour the dressing onto the salad and mix everything together.

7. 7

   Place the salad in the fridge and let it marinade for at least 1 hour until serving.