Black-eyed Pea Salad with Tomatoes + Cucumbers (AKA Saladu Nebbe)

Black-eyed Pea Salad with Tomatoes + Cucumbers (AKA Saladu Nebbe)

This delicious Senegalese salad gets better with time!

INGREDIENTS

  • 1 cup finely chopped curly parsley

  • ½ cup extra-virgin olive oil

  • ¼ cup fresh lime juice (from 2 or 3 limes or more as needed)

  • 1-2 Tbs Red Thai Chili paste

  • 2 (15-oz) cans black-eyed peas, rinsed (about 3 cups)

  • 5 scallions, trimmed and roughly chopped

  • 1 red bell pepper, seeded and finely chopped

  • 1 cup cherry or Roma tomatoes, chopped

  • 2-3 Persian cucumbers, halved, seeded and finely chopped

  • 1 medium shallot, finely chopped

  • Kosher salt and freshly ground black pepper

  • Optional: 2 serrano chiles, seeded and minced



instructions

  • In a large bowl whisk parsley, Thai paste, olive oil and lime juice.

  • Add the black-eyed peas, scallions, bell pepper, tomatoes, cucumber, shallot and serrano chiles to the bowl. Toss to thoroughly combine and coat in the dressing. Season to taste with salt and pepper

  • Cover and refrigerate for at least 2 hours, or overnight. This salad tastes best the next day! Stir the salad to ensure the dressing is evenly incorporated before serving.



NOtes

Yield: 8 cups

Adapted from The New York Times - Isaiah Screetch