“This easy black-eyed-pea salad (salatu niebe) is a riot of colors on the plate- cooked peas (native to Africa), diced tomato, cucumber,bell pepper, scallions anmd parsley. Dressed with lime juice and olive oil- and a minced habanero chile- the salad is a perfect side to grilled kebabs or simply spooned into a lettuce cup. From the food section of the December 17,2008 Houston Chronicle that featured recipes from "Yolele! Recipes from the Heart of Senegal", the debut cookbook from chef-restauranteur Pierre Thiam. Prep time does not include soaking time for beans or marinating time for the salad.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
  2. Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
  3. In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
  4. Gradually pour in the olive oil while whisking the mixture together.
  5. Gently fold in the black-eyed-peas.
  6. Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.

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