Happy summer! I have some good news. I successfully defended my PhD thesis this week. I’ve got a few revisions to make, but once that’s done, I can submit my thesis and be finally done! I’m so happy. Anyways, lets get to the food. Saladu nebbe is a Senegalese black-eyed peas salad that is healthy, filling and tasty. This salad got me through some long, stressful days when I was writing my thesis. You can eat it on it’s own as a salad or use it as a topping for rice (it tastes best with brown or red rice). It also tastes better the next day after sitting in the fridge.
How to Make Saladu Nebbe
To make saladu nebbe, you will need 1 cup of dry black-eyed peas (you can use canned black-eyed peas if you want a quick and easy version of this dish), 5 stalks of green onions (chopped), handful of parsley (chopped), ½ English cucumber (diced), 1 red bell pepper (seeded and diced), 1 cup of cherry tomatoes (chopped in one-fourths), 1 jalapeno pepper (seeded and diced), juice of one lime, 1 teaspoon of black pepper, 1 teaspoon of kosher salt, and ¼ cup of olive oil.
If you’re using dry black-eyed peas, soak the beans in water overnight or for at least 8 hours. Strain the water from the beans and wash the beans under cold running water. Pour the beans into a pot and add 7 cups of water and ½ teaspoon of kosher salt to the beans. Place the pot on the stove, cover the pot and bring the beans to a boil over medium heat. Reduce the heat and let the beans simmer for 1 hour or until the beans are tender.
In a bowl, mix together the olive oil, lime juice, black pepper, and ½ teaspoon of kosher salt to make a salad dressing. In a salad bowl, add and mix together all the remaining salad ingredients. Use a strainer to drain the water from the cooked beans and then add the beans to the salad. Pour the dressing onto the salad and mix everything together. Place the salad in the fridge and let it marinade for at least 1 hour before serving. This salad can be served cold or at room temperature. Enjoy!
Other Salad Recipes That You Might Like
Saladu Nebbe (Senegalese Black-Eyed Peas Salad)
Ingredients
- 1 cup dry black-eyed peas
- 5 stalks green onions (chopped)
- handful of parsley (chopped)
- ½ English cucumber (diced)
- 1 red bell pepper (seeded and diced)
- 1 cup cherry tomatoes (chopped into quarters)
- 1 jalapeno pepper (seeded and diced)
- 1 lime (juiced)
- 1 tsp black pepper
- 1 tsp kosher salt
- ¼ cup olive oil
Instructions
- Soak the black-eyed peas in water overnight or for at least 8 hours. Strain the water from the beans and wash the beans under cold running water.
- Pour the beans into a pot. Add 7 cups of water and ½ teaspoon of kosher salt to the beans.
- Put the pot on the stove, cover the pot and bring the beans to a boil over medium heat. Reduce the heat and let the beans simmer for 1 hour or until the beans are tender.
- Mix together the olive oil, lime juice, black pepper, and ½ teaspoon of kosher salt in a small bowl to make a salad dressing.
- In a salad bowl, add and mix together all the remaining salad ingredients.
- Drain the water from the cooked beans and then add the beans to the salad. Pour the dressing onto the salad and mix everything together.
- Place the salad in the fridge and let it marinade for at least 1 hour until serving.
Notes
- You can use canned black-eyed peas instead of the dried ones if you want a quicker way to make this salad. Just strain the liquid from the canned beans and add the beans to the salad.
- Saladu nebbe can be served cold or at room temperature.
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