Senegalese Black-Eyed Pea Salad Recipe

Recipe By Slurrp

Senegalese Black-Eyed Pea Salad is a refreshing and nutritious dish that originates from Senegal, West Africa. This salad is made with cooked black-eyed peas, colorful vegetables, and a tangy vinaigrette dressing. It is packed with flavors from fresh herbs, lemon juice, and spices like cumin and paprika. The combination of crunchy vegetables and tender black-eyed peas creates a satisfying texture. This salad is perfect as a side dish or a light lunch option. It is also vegan and gluten-free, making it suitable for various dietary preferences.

4.5
13 Rating -
Rate
Vegdiet
1hr 15minstotal
1hr 15minsPrep
1hr 15m.total
1hr 15m.Prep
Senegalese Black-Eyed Pea Salad
plan
Bookmark

ingredients serve

Ingredients for Senegalese Black-Eyed Pea Salad Recipe

  • 1/4 cup Dried Black Eyed Peas
  • 1/2 cup Water
  • 1 cup Water
  • 1/4 Small Red Onion, Finely Diced
  • 1/4 Medium Tomato, Diced
  • 1/4 Small Cucumber, Diced
  • 0.06 cup Chopped Fresh Parsley
  • 0.06 cup Chopped Fresh Mint
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 Clove Garlic, Minced
  • 0.13 teaspoon Ground Cumin
  • 0.13 teaspoon Paprika
  • As required Salt And Pepper To Taste

Directions: Senegalese Black-eyed Pea Salad Recipe

Cooking Directions

  • STEP 1.Rinse and soak the black-eyed peas overnight. Drain and rinse again.
  • STEP 2.Cook the black-eyed peas in a pot of boiling water until tender, about 20-25 minutes. Drain and let cool.
  • STEP 3.In a large bowl, combine the cooked black-eyed peas, diced vegetables, and chopped herbs.
  • STEP 4.In a separate small bowl, whisk together the olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper to make the dressing.
  • STEP 5.Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
  • STEP 6.Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together.
  • STEP 7.Serve chilled and garnish with additional herbs if desired.

Cooking Tips

  • Soaking the black-eyed peas overnight helps to reduce the cooking time.
  • You can add other vegetables like bell peppers or cucumber for extra crunch and flavor.
  • For a spicier version, add a pinch of cayenne pepper or chili flakes to the dressing.
  • This salad can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

  • Store the Senegalese Black-Eyed Pea Salad in an airtight container in the refrigerator.
  • Serve the salad chilled as a side dish or as a light lunch option.
  • Garnish with fresh herbs like parsley or cilantro before serving for added freshness.
Nutrition
value
506
calories per serving
33 g Fat16 g Protein35 g Carbs15 g FiberOther

Current Totals

  • Fat
    33g
  • Protein
    16g
  • Carbs
    35g
  • Fiber
    15g

MacroNutrients

  • Carbs
    35g
  • Protein
    16g
  • Fiber
    15g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    178mg
  • Iron
    6mg
  • Vitamin A
    1371mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    204mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    181mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    106mg
  • Manganese
    1mg
  • Phosphorus
    154mg
  • Selenium
    7mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp