Senegalese Black-Eyed Pea Salad (Saladu Ñebbe)
Black-eyed peas are not just for New Years! They are delicious little white beans with a mild taste and smooth texture, and as such can and should be enjoyed year-round. This simple, refreshing bean salad recipe makes a great summer side or potluck dish. I added leftover brown basmati rice and sliced avocado to make it a complete meal. Recipe yields a lot, at least 8 side servings.
Ingredients
- ¼ cup fresh lime juice (about 2 ½ limes, juiced)
- 1 cup chopped curly parsley (about 1 small bunch)
- ½ cup olive oil*
- 5 cups cooked or defrosted black-eyed peas** or 3 cans black-eyed peas, rinsed and drained
- ½ cup chopped green onions
- 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
- Salt and freshly ground black pepper, to taste
- Cooked brown basmati rice (optional)
- Sliced ripe avocado (optional)
Instructions
- In a large bowl, whisk together the lime juice and parsley. Continue whisking as you slowly drizzle in the olive oil to make a smooth dressing.
- Add the black-eyed peas, green onions, bell pepper, tomato (try not to transfer the tomato juice and seeds to the salad), cucumber, and minced pepper to the bowl. Season the mixture with salt (I used ½ teaspoon or so) and pepper, and use a big spoon to toss the salad.
- Cover and set aside at room temperature for at least 1 hour, or refrigerate up to overnight. Serve chilled or at room temperature. To make this salad a main dish, serve it over cooked brown rice and top with sliced avocado.
Notes
Adapted from Saveur Magazine, May 2012.
*Oil note: The original recipe called for one cup canola oil, which seemed like way too much oil. I reduced the oil by half and used olive oil instead. You might be able to get away with just ⅓ cup oil.
**How to cook black-eyed peas: Pick through 3 cups dried peas to remove debris. Soak overnight in ample water. Drain, rinse and return to a large pot. Cover with water by a few inches (about 9 cups water is ideal) and bring to a boil. Boil for 15 minutes, scooping off the white foam from the surface as best you can. Cover and reduce to a simmer. Test the beans for doneness after 20 minutes, they may take up to 45 minutes depending on the age of the beans. You want tender, but not mushy, beans. Add salt during the last 5 minutes of cooking. Drain the beans and return them to the pot to cool.
Make it tomato free: Omit the cherry/grape tomatoes.
2025 recipe edits: I revisited this recipe and reduced the green onions from ten to ½ cup chopped, as they vary significantly in size. This yields a more balanced flavor.
Nutrition
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Find it online: https://sooka.info/african-black-eyed-pea-salad/%3C/a%3E%3C/p%3E