Black Eyed Bean Salad (Salatu Niebe)

Black Eyed Bean Salad (Salatu Niebe), a quick and easy-to-make bean salad from Senegal. Black eyed beans, tomato, cucumber, chilli and onion in a simple lime and oil dressing.

Serving Black Eyed Bean Salad

This traditional Senegalese bean salad is quick and easy to make. It’s perfect served as a side salad or as a light meal. We love having it with our Vegan Yassa. Black Eyed Bean Salad is also great as a light meal. Add a wholegrain such as rice or quinoa or serve with our recipe for Fonio Pilaf. A traditional Senegalés supergrain. 

Vegan Senegalese Yassa

A vegan take on the popular comfort food from Senegal. A spicy onion based dish with tempeh marinated in lemon juice and mustard. Quick and easy to make.

Check out this recipe

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Black Eyed Bean Salad (Salatu Niebe)

A quick and easy-to-make bean salad from Senegal. Black eyed beans, tomato, cucumber, chilli and onion in a simple lime and oil dressing.

5 from 1 vote

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Course Side Dish

Cuisine Senegalese

Servings 4

Calories 137 kcal

Ingredients

  

1x2x3x

• 260 g cooked black eyed beans 1 standard tin
• 10-15 cherry tomatoes
• 1 small red onion
• 10 g parsley
• ½ English cucumber
• Red chilli Scotch bonnet for a traditional amount of heat. Optional
• 1 lime juiced
• 1 tablespoon extra virgin olive oil
• ¼ teaspoon salt

Instructions

 

• Drain and rinse the tin of black eyed beans thoroughly. Shake off as much liquid as possible without breaking the beans.
• Place the beans in a large bowl.
• Chop the cherry tomatoes into quarters and dice the cucumber into pieces roughly the same size as the cherry tomato quarters.
• Finely dice the red onion and red chilli. You can remove the seeds from the chilli if you want less spice.
• Remove any thick stems from the parsley and finely chop.
• Add everything to the bowl with the beans along with the lime juice, olive oil and salt. Mix well to incorporate everything. Set aside for 5 minutes.
• Mix again then taste and adjust the seasoning. Our lime was smaller so we added the juice of ½ a lime and an extra pinch of salt.

Nutrition

Calories: 137kcalCarbohydrates: 21gProtein: 6g

Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!