Black Eyed Pea Salad Southern Style Lobia Salad

Aaj Pakao Lobia – 1 Packet

¼ cup fresh lime juice (about 2 ½ limes, juiced)
1 cup chopped parsley
½ cup olive oil*
10 scallions, roughly chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 cup cherry or grape tomatoes, chopped
1 medium cucumber, seeded and finely chopped
2 serrano peppers or 1 habanero or scotch bonnet chile, stemmed, seeded, and minced
Sea salt and freshly ground black pepper, to taste
Cooked brown basmati rice (optional)
sliced avocado (optional)
  • In a large bowl, whisk together the lime juice and parsley. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing
  • Add Aaj Pakao black-eyed peas, scallions, bell pepper, tomato (try not to transfer the tomato juice and seeds to the salad), 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 to marinate and meld the flavors. Serve chilled or at room temperature. To make this salad a main dish, serve it on top of cooked brown basmati rice and top with avocado slices