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Salatu Niebe Black-Eyed Pea Salad

Salatu Niebe is a Senegalese salad made popular outside Senegal by Chef Pierre Thiam, one of Senegal’s renown chefs and author of the cook book “Yolole! Recipes from the heart of Senegal”.
Total Time 45 mins
Course Salad
Cuisine Senegalese
Servings 6


  • 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 to mato
  • 1 green onion
  • 1 mild green chile
  • 2 limes


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