I first noticed this recipe while reading the May issue of Saveur Magazine on a flight home. It appears in their feature on Senegal, and although it isn’t one of the region’s most famous dishes, the salad looked fresh, light, and straightforward — exactly what I wanted after indulging in pastries and sandwiches in New York.
A friend, Bill, had told me about his time in Senegal a few years ago. The vibrant photos by Penny de los Santos helped bring his stories to life and made me eager to try recipes inspired by the country.
This black-eyed pea salad is simple and adaptable. It feels light enough for warm weather and makes a great side for cookouts or a potluck. I sometimes add leftover brown basmati rice and sliced avocado to make it a complete meal. The recipe yields plenty — enough for several side servings or a few main-dish portions if you add rice and avocado.
Back home after my trip, I’ve been reflecting on the people I met and the bloggers I spent time with. Meeting them in person felt like seeing familiar characters come to life — each voice matched the personality I’d come to expect from their blogs.
Senegalese Black-Eyed Pea Salad (Saladu Ñebbe)
- Author: Kathryne Taylor
- Prep Time: 1 hour 15 mins
- Total Time: 1 hour 15 mins
- Yield: 4 to 6
- Diet: Vegan
4.9 from 11 reviews
Black-eyed peas are versatile and delicious year-round. Mild in flavor with a smooth texture, they make an excellent base for a bright, herb-forward salad. This recipe keeps things simple: a lime-parsley dressing, lots of fresh vegetables, and a gentle heat from minced chiles. It’s an ideal summer side, and adding brown basmati rice and avocado turns it into a satisfying main.
Ingredients
- ¼ cup fresh lime juice (about 2½ limes)
- 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 until the dressing is smooth and emulsified.
- Add the black-eyed peas, green onions, bell pepper, chopped tomatoes (avoid transferring excess tomato juice and seeds), cucumber, and minced chile. Season with salt and freshly ground black pepper, then toss gently with a large spoon to combine.
- Cover and let the salad rest at room temperature for at least 1 hour to allow flavors to meld, or refrigerate overnight. Serve chilled or at room temperature. To make this a main dish, serve over cooked brown basmati rice and top with sliced avocado.
Notes
Adapted from Saveur Magazine, May 2012.
*Oil note: The original recipe used one cup of canola oil. I reduced the oil to ½ cup and used olive oil. You could try ⅓ cup if you prefer less oil.
**How to cook black-eyed peas: Sort through 3 cups dried peas to remove debris. Soak overnight in plenty of water. Drain, rinse, and return to a large pot. Cover by a few inches with water (about 9 cups), bring to a boil, and skim any foam. Cover, reduce to a simmer, and check for doneness after 20 minutes; cooking may take up to 45 minutes depending on the beans. Add salt during the last 5 minutes of cooking. Drain and let cool.
Make it tomato free: Omit the cherry or grape tomatoes.
Recipe edits: Green onion quantity was adjusted to ½ cup chopped for a more balanced flavor.
Nutrition
The nutrition information is an estimate provided by an online calculator and should not replace professional advice.
- Category: Salad
- Cuisine: African