African Black-Eyed Pea Salad (Saladu Ñebbe)

INGREDIENTS

• 1/4 cup fresh lime juice (about 2 1/2 limes, juiced)
• 1 cup chopped parsley
• 1/2 cup olive oil
• 5 cups cooked black-eyed peas (roughly 3 cups dried peas makes 5 cups cooked, see notes for cooking instructions)
• 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)