Senegalese Black-Eyed Pea Salad (Saladu Ñebbe)
Description: 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.