The longer this salad sits, the better it tastes, so let it marinate for an hour or more before serving. It’s adapted from a recipe in Saveur magazine.
Ingredients:
bag of crowder peas, rinsed 1 cup roughly chopped parsley 1/4 cup fresh lime juice 1 cup canola oil 10 scallions, roughly chopped 1 sweet pepper, stemmed, seeded, and finely chopped 1 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
Preparation:
In a medium saucepan, cover peas with lightly salted water and boil, cooking until tender. Maybe 15 minutes? Drain and set aside.
In a large bowl, whisk together parsley and lime juice. While whisking, drizzle in the canola oil to make a smooth dressing.
Add the cooked 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.