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)
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
http://cookieandkate.com/
Summertime Aguas Frescas
Toasted Oatmeal with Strawberry Chia Jam and Coconut Whipped Cream
Lemony Lentil and Chickpea Salad with Radish and Herbs
Ribboned Asparagus and Quinoa Salad