Salade Niebe (Salade Niébé)
The Quirky Foodster Team
Ingredients
- Canned black-eyed peas, drained and rinsed — 400 g (14 oz)
- Tomato, diced — 1
- Onion, finely diced — 1/2
- Cucumber, diced — 1/2
- Vegetable oil — 3 tbsp
- Lemon juice — 2 tbsp
- Fresh parsley, chopped — 1 tbsp
- Salt and black pepper, — to taste
Method
- Combine the black-eyed peas, tomato, onion and cucumber in a bowl.
- Whisk together the oil, lemon juice, salt and pepper.
- Pour the dressing over the salad and toss well.
- Let sit for 10 minutes to allow the flavours to meld.
- Sprinkle with parsley before serving.
Introduction: A hearty black-eyed pea salad tossed with fresh vegetables and a light vinaigrette.
Cultural Background: This filling salad transforms humble black-eyed peas into a satisfying dish, a common way to enjoy the legume cold, especially popular in warmer weather across Senegal.
Tips: Rinse canned black-eyed peas well to remove excess sodium. Let the salad rest briefly before serving so the dressing is fully absorbed.
Variations: Add crumbled hard-boiled egg for extra protein; swap lemon for vinegar for a sharper dressing.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 190 kcal, 8 g protein, 22 g carbohydrate, 8 g fat per serving.
FAQs:
Q: Can dried black-eyed peas be used instead of canned?
A: Yes, soak and cook until tender, then cool before using in the salad.
Q: Can this salad be made ahead for a gathering?
A: Yes, it holds well and the flavour improves after resting for a few hours.
- Canned black-eyed peas, drained and rinsed — 400 g (14 oz)
- Tomato, diced — 1
- Onion, finely diced — 1/2
- Cucumber, diced — 1/2
- Vegetable oil — 3 tbsp
- Lemon juice — 2 tbsp
- Fresh parsley, chopped — 1 tbsp
- Salt and black pepper, — to taste
Please log in to leave a comment.