Senegalese Black-Eyed Pea Salad Recipe

Cooking Directions

• STEP 1.Rinse and soak the black-eyed peas overnight. Drain and rinse again.
• STEP 2.Cook the black-eyed peas in a pot of boiling water until tender, about 20-25 minutes. Drain and let cool.
• STEP 3.In a large bowl, combine the cooked black-eyed peas, diced vegetables, and chopped herbs.
• STEP 4.In a separate small bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper to make the dressing.
• STEP 5.Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
• STEP 6.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 7.Serve chilled and garnish with additional herbs if desired.

Cooking Tips

• Soaking the black-eyed peas overnight helps to reduce the cooking time.
• You can add other vegetables like bell peppers or cucumber for extra crunch and flavor.
• For a spicier version, add a pinch of cayenne pepper or chili flakes to the dressing.
• This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Store the Senegalese Black-Eyed Pea Salad in an airtight container in the refrigerator.
• Serve the salad chilled as a side dish or as a light lunch option.
• Garnish with fresh herbs like parsley or cilantro before serving for added freshness.