Updated : May 07, 2018 in recipes

Black eyed pea salad

Black eyed pea salad

This recipe caught my eye as I was poring in excess of the May problem of Saveur Magazine on the flight property. It’s from a function on Senegal, which is a nation that has lately been brought to my awareness by my new pal Bill. Bill has told me stories about his time in Senegal a couple of many years ago Penny de los Santos‘ vibrant, rich images of Senegalese cooking and culture brought his stories to existence for me.

This salad is not one of the signature Senegalese dishes that Bill described to me, but it seemed fresh, light and straightforward, which is precisely the sort of foods I’ve been craving considering that gorging myself on Milk Bar treats and white bread sandwiches in New York.

Given that I acquired property, I’ve been mulling in excess of the folks and personalities I encountered in the course of my trip. I truly feel honored to have had the possibility to hang out with this kind of fine bloggers. The voices behind each weblog rang true every single individual was precisely as I had imagined them to be. It was virtually like all my favored characters came to existence.

I met so a lot of wonderful people at the Saveur celebration and on Veronica‘s rooftop that listing them by name looks a futile energy, but thank you to all for currently being so individually wonderful. Highlights integrated late evening Shack Shack with Alaina, Nicole, Kimberley and Cara, riding the subway to Lengthy Island City with Kasey and chattering away about the realities of food blogging with Sarah, Laura and Yossy. Large thank you to Elizabeth for hailing a cab for this clueless Oklahoma woman in the rain, to my great friend Samee for accompanying me on the journey and to Kyle for getting the greatest host and tour guide ever. It was grand.

African Black-Eyed Pea Salad (Saladu ebbe)

  • Author: Cookie and Kate
  • Prep Time: 1 hour 15 mins
  • Complete Time: 1 hour 15 mins
  • Yield: four to 6 1 x
  • Category: Salad
  • Cuisine: African

4.9 from seven reviews

Black-eyed peas are not just for New Many years! They are delightful tiny white beans with a mild taste and smooth texture, and as such can and must be appreciated year-round. This simple, refreshing bean salad recipe can make a excellent summer side or potluck dish. I extra leftover brown basmati rice and sliced avocado to make it a total meal.


  • cup fresh lime juice (about two limes, juiced)
  • 1 cup chopped parsley
  • cup olive oil*
  • 5 cup s cooked black-eyed peas (roughly 3 cup s dried peas tends to make 5 cup s cooked, see notes for cooking instructions)
  • 10 scallions, roughly chopped
  • one red bell pepper, stemmed, seeded, and finely chopped
  • one cup cherry or grape tomatoes, chopped
  • one medium cucumber, seeded and finely chopped
  • two serrano peppers or one habanero or Scotch bonnet chile, stemmed, seeded, and minced
  • Sea salt and freshly ground black pepper, to taste
  • Cooked brown basmati rice (optional)
  • Sliced avocado (optional)


  1. In a big bowl, whisk collectively the lime juice and parsley. Carry on whisking as you gradually drizzle in the olive oil to make a smooth dressing.
  2. Include the black-eyed peas, scallions, bell pepper, tomato (consider not to transfer the tomato juice and seeds to the salad), cucumber, and minced pepper to the bowl. Season the mixture with salt and pepper and use a huge spoon to toss the salad.
  3. Cover and set aside at area temperature for at least one hour, or refrigerate up to overnight to marinate and meld the flavors. Serve chilled or at room temperature. To make this salad a principal dish, serve it on leading of cooked brown basmati rice and leading with avocado slices.

Adapted from Saveur Magazine, May possibly 2012.
*Oil note: The original recipe referred to as for one cup canola oil, which seemed like way also much oil. I decreased the oil by half and employed olive oil rather. You might be ready to get away with just cup oil.
How to cook black-eyed peas: Pick by means of 3 cups dried peas to remove debris. Soak overnight in ample water. Drain, rinse and return to a big pot. Cover with water by a few inches (about 9 cups water is best) and bring to a boil. Boil for 15 minutes, scooping off the white foam from the surface as best you can. Cover and lessen to a simmer. Test the beans for doneness right after 20 minutes, they could take up to 45 minutes dependent on the age of the beans. You want tender, but not mushy, beans. Include salt in the course of the last five minutes of cooking. Drain the beans and return them to the pot to awesome.
Make it tomato free: Omit the cherry/grape tomatoes.

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