Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers)

Name: Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers)
Prep time: 25 min
Cook time: 2 h 5 min
Total time: 2 h 30 min
Yield: 8 cups
Ingredients: 1 cup finely chopped curly parsley; 1/2 cup extra-virgin olive oil; 1/4 cup fresh lime juice (from 2 or 3 limes); 2 (15-ounce) 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; 1 English cucumber, halved, seeded and finely chopped; 1 medium shallot, finely chopped; 2 serrano chiles, seeded and minced; Kosher salt and freshly ground black pepper

Recipe from Isaiah Screetch

Adapted by Korsha Wilson

Updated Aug. 5, 2024

Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers) — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 30 minutes, plus 2 hours’ refrigeration
Prep Time: 25 minutes
Cook Time: 5 minutes, plus 2 hours’ refrigeration
Rating: 4(139)
Comments: Read comments

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. —Korsha Wilson

Featured in: A Family Reunion Menu Over 150 Years in the Making

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Ingredients

Yield:8 cups

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

Ingredient Substitution Guide

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Preparation

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.

Ratings

4 out of 5

139 user ratings

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Comments

Bill S.7 months ago

When I prepare this again I will reverse the olive oil and lime juice measurements to 1/4 cup olive oil and 1/2 cup lime juice. Olive oil at 1/2 cup thickly coats everything and pools in the bottom of the bowl and lime juice is nearly imperceptible at the original measures.

Vickie G.10 months ago

You could also start with boiling dried black-eyed peas, since black-eyed peas cook really fast (no soaking required). A good way to control the amount of salt.

Susan C.10 months ago

Given food restrictions, omitted lime juice and chiles but with a very light EVOO this was great with the other ingredients, a bit of juice from a few tomatoes and diced raw zucchini instead of red peppers (also restricted). For us, no need for s/p. Next time might throw in a second herb and red onion and would then let it sit longer. A great use of b.e.p., home cooked or canned, as a light supper with cornbread, corn or the cob or, to mix things up, grilled pita or a traditional flatbread.

Karen43 minutes ago

Drain both peas and veg well. I salted the chopped veg separately in a strainer and got a half cup liquid out. Don’t like soupy salad.

Brenda2 hours ago

I added extra black pepper, minced garlic and cumin. I also tossed 3-4 times over 2 hours,

Season to your liking!9 hours ago

Swapped the amount of oil and lime juice (1/2 cup lime juice and 1/4 cup olive oil). I seasoned the vinaigrette before adding any of the ingredients with 2 cloves of minced garlic, 1/4 tsp of grated fresh ginger, salt and black pepper. Make sure you like the flavor of the vinaigrette before adding the rest of the ingredients. Also important to emulsify the vinaigrette with a good whisking so it won’t separate and pool oil at the bottom of the bowl. I de-seeded the cucumbers hoping to introduce less water and left the salad to marinate for a few hours in the fridge, mixing it every now and then. Used flat leaf parsley, 2 jalapeños, canned black eyed peas (which significantly decreases the labor involved and ensures the beans are firm). Lots of prep time but it’s delicious and nutritious. Make it your own!

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