Garden Fresh Black-Eyed Pea Salad - cooking recipe

Ingredients

1/2 lb black-eyed peas
1 quart water
1 teaspoon salt, divided
1 tomatoes, peeled, seeded, diced
1 cucumber, seeded, diced
1 red bell pepper, seeded, diced
1 bunch green onion, chopped
1/2 bunch flat leaf parsley, roughly chopped
1/4 cup lime juice (add to taste)
1 habanero pepper, seeded, minced
1/8 teaspoon black pepper, freshly ground
2/3 cup olive oil (I like a fruity Spanish first press in this recipe)
8 lettuce leaves

Preparation

In a medium saucepan, gently boil the peas in the 1 quart water until tender, about 30 minutes. Season with one-half teaspoons salt near the end of the cooking time. Strain and set aside to cool.
In a large bowl, mix together the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining one-half teaspoons salt and one-eighth teaspoons pepper, or to taste.
Gradually pour in the oil while whisking the mixture together. Gently fold in the cooled black-eyed peas.
Cover and allow to sit for 1 hour so that the flavors can develop. Serve in the lettuce leaves.