Black-Eyed Pea Salad - cooking recipe

Ingredients

1/2 lb black-eyed peas, soaked in water to cover for 1 hour
1 teaspoon salt (divided use)
1 tomatoes, peeled, seeded and diced
1 cucumber, seeded and diced
1 red bell pepper, seeded and diced
1 bunch green onion, chopped
1/2 bunch flat leaf parsley, roughly chopped
2 limes, juice of
1 habanero pepper, seeded and finely diced
1/8 teaspoon fresh ground black pepper (to taste)
2/3 cup best-quality olive oil
8 lettuce leaves, for serving

Preparation

In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
Gradually pour in the olive oil while whisking the mixture together.
Gently fold in the black-eyed-peas.
Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.