1/2 pound black-eyed peas, soaked in water to cover for 1 hour 1 quart water 1 teaspoon salt, divided 1 tomato, peeled, seeded and diced 1 cucumber, seeded and diced 1 red bell pepper, seeded and diced 1 bunch green onions, chopped 1/2 bunch flat-leaf parsley, roughly chopped Juice of 2 limes 1 habanero pepper, seeded and finely chopped 1/8 teaspoon freshly ground black pepper 2/3 cup best-quality olive oil 8 lettuce leaves, for serving

Step 1 In a medium saucepan, gently boil the peas in the 1 quart water until tender, about 30 minutes. Season with one-half teaspoon salt near the end of the cooking time. Strain and set aside.

Step 2 In a large bowl, mix together the tomato, cucumber, bell pepper, green onions, parsley, lime juice, habanero, remaining one-half teaspoon salt and one-eighth teaspoon pepper, or to taste. Gradually pour in the oil while whisking the mixture together. Gently fold in the black-eyed peas. Cover and allow to sit for 1 hour so that the flavors can marry. Serve in the lettuce leaves.

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