🇸🇳 Senegal

Saladu Ñebbe Recipe

A medley of black-eyed peas, crisp vegetables, and a zesty dressing, this salad is a celebration of textures and flavors, perfect for a light lunch or a side dish.

4 servings

Easy

30 minutes total

Ingredients

For Saladu Ñebbe

2 cups cooked black-eyed peas (about 1 cup uncooked, or use canned for convenience)
1 large ripe tomato, diced
1 medium cucumber, diced
1 medium red onion, finely chopped
1 avocado, diced
1 jalapeño, seeded and finely chopped (adjust to taste)
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped

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For Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper, to taste
1 teaspoon Dijon mustard
1 garlic clove, minced

Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

Instructions

Step 1

Prepare the Black-Eyed Peas: If using dried black-eyed peas, rinse and soak overnight, then boil in fresh water until tender but firm, about 1 hour. Drain and allow to cool. If using canned black-eyed peas, rinse and drain thoroughly.

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Step 2

Combine the Salad Ingredients: In a large bowl, mix the cooked and cooled black-eyed peas, diced tomato, cucumber, red onion, avocado, jalapeño, parsley, and cilantro.

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Step 3

Whisk Together the Dressing: In a small bowl, combine the olive oil, lemon juice, salt, pepper, Dijon mustard, and minced garlic. Whisk until well blended.

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Step 4

Dress the Salad: Pour the dressing over the salad and toss gently to ensure all the ingredients are evenly coated.

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Step 5

Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld together.

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Source: generated with the assistance of AI technology to provide innovative and diverse culinary ideas.

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