African Black-Eyed Pea Salad
from Cookie + Kate

Sliced avocado (optional)

Cooked brown basmati rice (optional)

Sea salt and freshly ground black pepper, to taste

2 serrano peppers or 1 habanero or Scotch bonnet chile, stemmed, seeded, and minced

1 medium cucumber, seeded and finely chopped

1 cup cherry or grape tomatoes, chopped

1 red bell pepper, stemmed, seeded, and finely chopped

10 scallions, roughly chopped

5 cups cooked black-eyed peas (roughly 3 cups dried peas makes 5 cups cooked, see notes for cooking instructions)

½ cup olive oil

1 cup chopped parsley

¼ cup fresh lime juice (about 2½ limes, juiced)