Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers)
Black-eyed peas are a common sight in West African cooking, stewed long until tender or turned into fritters like àkàrà. They’re also a staple ingredient in the American South, where they’re commonly eaten on New Year’s Day as a symbol of good luck for the year to come. The chef Isaiah Screetch’s saladu nebbe, based on the Senegalese dish of the same name, highlights the nuttiness of the beans in a fresh salad that has a bit of spice thanks to serrano chiles. Studded with juicy tomatoes, cucumbers and red bell pepper, the recipe calls for letting the salad meld its flavors together in a lime dressing for two hours, but it can also sit overnight, making it the perfect side dish for a barbecue or cookout.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1cup finely chopped curly parsley
- ½cup extra-virgin olive oil
- ¼cup fresh lime juice (from 2 or 3 limes)
- 2(15-ounce) cans black-eyed peas, rinsed (about 3 cups)
- 5scallions, trimmed and roughly chopped
- 1red bell pepper, seeded and finely chopped
- 1cup cherry or Roma tomatoes, chopped
- 1English cucumber, halved, seeded and finely chopped
- 1medium shallot, finely chopped
- 2serrano chiles, seeded and minced
- Kosher salt and freshly ground black pepper
Instructions
Step 1
In a large bowl, combine parsley, olive oil and lime juice; whisk until emulsified.Step 2
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.Step 3
Cover and refrigerate for at least 2 hours, or overnight. Stir the salad to ensure the dressing is evenly incorporated before serving.