Simple and satisfying, this chile-spiked black-eyed pea salad dressed with fresh lime juice is a great side dish for grilled fish. The longer it sits, the better it tastes, so let it marinate for an hour or more before serving. This recipe first appeared in our May 2012 issue along with John O’Connor’s story A Feast For All.
- 1⁄4 cup fresh lime juice
- 1 cup roughly chopped parsley
- 1 cup canola oil
- 5 cups cooked black-eyed peas
- 1o 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.