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.

Black Eyed Bean Salad (Salatu Niebe), a quick and easy-to-make bean salad from Senegal.

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 Yassa
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
A vegan take on the popular comfort food from Senegal. Yassa, Fonio and Black Eyed Bean Salad

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 mins
Cook Time 0 mins
Course Side Dish
Cuisine Senegalese
Servings 4

Ingredients
  

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

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