Saladu Ñebbe (Field Pea Salad)

In a medium saucepan, cover peas with lightly salted water and boil, cooking until tender. Maybe 15 minutes? Drain and set aside.

In a large bowl, whisk together parsley and lime juice. While whisking, drizzle in the canola oil to make a smooth dressing.

Add the cooked peas, scallions, bell pepper, tomato, cucumber and chile to the dressing. Season the mixture with salt and pepper. Set aside at room temperature for at least 1 hour, or refrigerate up to overnight to marinate and meld the flavors. Serve chilled or at room temperature.