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Saladu Ñebbe (Black-Eyed Pea Salad)

From: Saveur
SERVES 8

¼ cup fresh lime juice
1 cup roughly chopped parsley
1 cup canola oil
5 cups cooked black-eyed peas
10 scallions, roughly chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 medium tomato, cored, seeded, and finely chopped
1 medium cucumber, seeded and finely chopped
1 habanero or Scotch bonnet chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper, to taste

In a large bowl, whisk together the lime juice and parsley. While whisking, drizzle in the canola oil to make a smooth dressing.

Add the black-eyed peas, scallions, bell pepper, tomato, cucumber, and chile to the dressing. Season the mixture with salt and pepper. Set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors. Serve chilled or at room temperature.