Saladu Nebbe (Black-Eyed Pea Salad With Tomatoes and Cucumbers)
Updated Aug. 5, 2024
- Total Time
- 30 minutes, plus 2 hours’ refrigeration
- Prep Time
- 25 minutes
- Cook Time
- 5 minutes, plus 2 hours’ refrigeration
- Rating
- Comments
- Read comments
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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
Nutritional analysis per serving (6 servings)
261 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 4 grams protein; 534 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.
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.
I am wondering if lime juice is too mild for a vegetable salad. It works so well in fruit salad but I had to add red wine vinegar and lemon juice and lemon zest to pep it up.
If you google the recipe the ingredients are almost always the same. I would say it is a healthy salad that makes you feel well after eating it, but simple in flavor. I added garlic, cumin, smoked paprika, cilantro, red onions and red wine vinegar, and omitted the tomatoes and cukes, but the flavors remained both complex. I added salt and pepper and oil and lime and vinegar at the plate to keep the salad fresh for leftovers. Would make again because it really does feel healthy, not everything we eat makes you feel that way 😉
Easy, excellent, and holds up well in the fridge! The lime adds a nice bright flavour. I halved the olive oil and didn’t miss it.