Senegalese Black-Eyed Pea Salad (Saladu Ñebbe)

Instructions

1. 1

   In a large Mixing Bowl, whisk together the Lime Juice and Parsley. Continue whisking as you slowly drizzle in the Olive Oil to make a smooth dressing.

2. 2

   Add the Black-Eyed Peas, Green Onions, Red Bell Pepper, Tomato (try not to transfer the tomato juice and seeds to the salad), Cucumber, and minced Jalapeño Pepper (if using) to the Bowl. Season the mixture with Salt (I used ½ teaspoon or so) and Black Pepper, and use a big spoon to toss the salad.

3. 3

   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 Basmati Rice and top with sliced Ripe Avocado.

Notes

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.

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