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.
Black Eyed Bean Salad (Salatu Niebe)
- 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
- 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.