- 2 cups raw black-eyed peas/ beans soaked overnight (plan ahead and soak the beans overnight to cook faster)
- 1/2 cup / 120 ml olive oil
- 1/4cup/ 60 ml freshly squeezed lime juice
- half bunch of parsley chopped
- 1 medium cucumber seeded and chopped
- 2 tomatoes seeded and diced
- 1 red bell pepper diced
- 4-6 spring onions chopped
- scotch bonet pepper or habanero pepper seeded and finely minced
- 1- 2 teaspoons grounded cumin
- salt and black pepper to taste
-
Boil the black-eyed peas or beans in a pot with the water until tender. Towards the end of boiling, add salt to taste and boil till tender. The beans should easily mash between your fingers when cooked. Drain with a colander and spread to cool the beans.
-
Meanwhile, whisk together the lime juice and parsley in a large bowl. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing.
-
Add the black-eyed peas or beans, spring onions, bell pepper, tomato cucumber, and minced pepper to the bowl. Season the mixture with black pepper, 1 teaspoon grounded cumin, adding more if desired and salt if needed. Use a big spoon to toss the salad.
-
Cover and 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. This salad goes well with partially ripe fried plantains.
Plan ahead and soak the raw beans over-night. It enables the beans to cook faster and makes it plum and beautiful for the salad. When tossing the salad together, be gentile else the beans will turn mushy and messy.