Lake Isle Press

Black-Eyed Pea Salad (Salatu Niebe)

Black-eyed peas are native to Africa. They are an excellent source of calcium, folate, and vitamin A, among other nutrients.

Black-Eyed Pea Salad (Salatu Niebe)


  • 1/2 pound black-eyed peas, soaked in water for 1 hour
  • 1 quart water
  • Salt and freshly ground black pepper
  • 1 tomato, peeled and diced
  • 1 cucumber, seeded and diced
  • 1 red bell pepper, diced
  • 1 bunch scallions, chopped
  • 1/2 bunch flat-leaf parsley, roughly chopped
  • Juice of 2 limes
  • 1 habanero pepper, seeded and finely chopped
  • 1 cup extra-virgin olive oil
  • Lettuce leaves, for serving


Serves 8

1. Boil the black-eyed peas gently in 1 quart water, 30 minutes. Add salt toward the end of the cooking time. Strain and set aside.

2. In a bowl, mix the tomato, cucumber, bell pepper, scallions, parsley, lime juice, habanero, salt, and pepper. Gradually pour in the oil while whisking. Pour the dressing over the black-eyed peas, folding gently. Allow to sit for 1 hour. Serve nestled in lettuce leaves.

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