Senegal’s Black-eyed Pea Salad | Saladu Ñebbe
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There’s nothing like starting the New Year with Black-eyed Peas in a crisp, cheerful salad, loaded up with all of her favorite friends: tomatoes, cucumbers, avocado, and hard-boiled eggs. Coincidentally, the mild, tender bean (it’s not really a pea) is a Senegalese staple. You can find salads like this in restaurants along the coastal cities, either dressed simply with fresh lime juice, or coated thickly with a French dressing inspired mixture of ketchup and mayonnaise. Some will serve the beans spicy with minced habenero, while others keep it mild.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Senegal’s Black-eyed Pea Salad | Saladu Ñebbe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There’s nothing like starting the New Year with Black-eyed Peas in a crisp, cheerful salad, loaded up with all of her favorite friends: tomatoes, cucumbers, avocado, and hard-boiled eggs. Coincidentally, the mild, tender bean (it’s not really a pea) is a Senegalese staple. You can find salads like this in restaurants along the coastal cities, either dressed simply with fresh lime juice, or coated thickly with a French dressing inspired mixture of ketchup and mayonnaise. Some will serve the beans spicy with minced habenero, while others keep it mild.
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
For the salad:
  • 30 oz canned black eyed peas , drained and rinsed
  • 1 handful parsley , chopped
  • 2-3 green onions , sliced thinly
  • 1 bell pepper , chopped
  • habanero peppers , minced, to taste (for heat)
  • 1-2 limes , juiced
  • 2 Tbsp vegetable oil
  • salt
  • pepper
Accompaniments:
  • Boston or Bibb Lettuce
  • tomatoes , wedged
  • cucumbers , sliced
  • eggs , hard-boiled (omit for vegan version)
  • avocados
Servings: people
Units:
Instructions
  1. This salad is a simple toss and enjoy, which makes it great for weeknights, or fuss-free weekends.
  2. The key is to mix the black-eyed peas, parsley, green onions, bell pepper, and habanero pepper (if using), with enough lime juice, vegetable oil, salt and pepper to make the salad sing.
  3. Refrigerate until needed (this can easily be made a day ahead of time, although you may need to add a splash more lime juice and extra sprinkle of salt).
  4. To serve, scoop the black-eyed peas onto lettuce leaves and decorate with sliced cucumbers, tomatoes, avocados, and even a hard boiled egg (or three).