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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
Ingredients
1x
2x
3x
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
!