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For Saladu Ñebbe
For Dressing
Prepare the Black-Eyed Peas: If using dried black-eyed peas, rinse and soak overnight, then boil in fresh water until tender but firm, about 1 hour. Drain and allow to cool. If using canned black-eyed peas, rinse and drain thoroughly.
Combine the Salad Ingredients: In a large bowl, mix the cooked and cooled black-eyed peas, diced tomato, cucumber, red onion, avocado, jalapeño, parsley, and cilantro.
Whisk Together the Dressing: In a small bowl, combine the olive oil, lemon juice, salt, pepper, Dijon mustard, and minced garlic. Whisk until well blended.
Dress the Salad: Pour the dressing over the salad and toss gently to ensure all the ingredients are evenly coated.
Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld together.
