Salatu Niebe

Black-Eyed Pea Salad

West Africa

Preparation Time: 45 | Serves: 6-8


  • ½ pound (1-1½ cups) of dried black eyed peas, rinsed and soaked in hot water for 1 hour
  • 1 cucumber
  • 1 red bell pepper
  • 1 tomato
  • 1 green onion
  • 1 mild green chile
  • 2 limes

To prepare

  1. Drain soaked black-eyed peas. Cook in a saucepan of boiling, salted water for 30 minutes or until tender.
  2. Drain peas and set aside to cool.
  3. While the peas are cooking, wash, peel, and chop the cucumber.
  4. Wash, seed, and chop the red bell pepper.
  5. Wash and chop the tomato, green onion, and chile.
  6. Use a citrus juicer or squeeze the juice from the limes into a cup or small bowl.
  7. Place the peas in a large bowl. Stir in the other ingredients. Season well with salt and pepper and serve.
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