3cupscooked black-eyed peasfollow package ingredients you need to soak the beans overnight for best texture and then cook them so you need to plan ahead
5scallionsroughly chopped
1red bell pepperstemmed, seeded, and finely chopped
1cupcherry or grape tomatoeschopped
1medium cucumberseeded and finely chopped
2serrano peppers or 1 habanero or Scotch bonnet chilestemmed, seeded, and minced
Salt and freshly ground black pepperto taste
Instructions
In a large bowl, mix together the lime juice and parsley. Continue mixing as you slowly drizzle in the olive oil to make a smooth dressing.
Add the black-eyed peas, scallions, bell pepper, tomato, cucumber, and minced pepper to the bowl. Season the mixture with salt and pepper and 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. Serve chilled or at room temperature.