This vibrant salad features black-eyed beans which are a creamy, protein-rich white legume with a pea-like flavour. Salatu niebe is a favourite in Senegal and is often served after the main meal.
- 200 g (1 cup) black-eyed beans, rinsed, soaked overnight
- 2 ripe tomatoes, seeded, finely chopped
- 2 Lebanese cucumbers, seeded, finely chopped
- 1 red capsicum, chopped
- 1 spring onion, chopped
- 1 long green chilli, chopped
- 2 limes, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak the black-eyed beans overnight.
Rinse soaked black-eyed beans under running water and drain. Cook in a saucepan of boiling salted water for 30 minutes or until tender. Drain and set aside to cool.
Toss remaining ingredients in a bowl with black-eyed beans. Season well with salt and pepper, and serve.
Photography by Janyon.
As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.