Tacohuaco

This salad was inspired by a lentil salad we tried in a Lebanese restaurant we stumbled upon in Paris (this is our favorite way of finding great places to eat!). Back in Berlin, we recreated it using a photo and our imagination. You may ask how lentil salad became a pea salad? Artem took peas instead of lentils from the pantry by mistake but the result was so good, we decided to keep using peas.

This salad is great for a hot summer party or a picnic. Easy to transport and stays fresh in a sealed container for a few days.

Ingredients

Yields 4 portions

  1. 150 g of dry peas
  2. 2 tomatoes
  3. ¬Ĺ green bell pepper
  4. ¬Ĺ red bell pepper
  5. ¬Ĺ onion
  6. 1 chile
  7. 1 scallion
  8. 1 bunch of parsley
  9. 1 lime
    juice
  10. olive oil
  11. salt

Directions

  1. Rinse the peas in cold water, and cook in water until tender (but not too soft).
  2. While the peas are cooking, prepare the vegetables. Tomatoes, bell peppers: cut into medium dice. Onion: peel, deroot, and cut into medium dice. Chile: cut lengthwise, remove seeds, and thinly slice. Scallion: thinly slice both green and white parts. Parsley: coarsely chop.
  3. Whisk together lime juice, olive oil, and salt until they form an emulsion.
  4. Combine peas, all the vegetables, and the dressing. Thoroughly mix.
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NameKindSeasonContains
Bell pepperVegan
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Bell pepperVegan
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ChileVegan
LimeVegan
Olive oilVegan
OnionVegan
ParsleyVegan
PeaVegan
SaltVegan
ScallionVegan
TomatoVegan
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