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Salade de niébé
Senegalese black-eyed bean salad with tomato, cucumber and lime
Niébé is the Wolof and French name for black-eyed beans, and this bright salad turns up at Senegalese family lunches, baptism feasts and Ramadan break-fast tables next to grilled dishes and rice. The beans are dressed while warm with lime, mustard and onion, then mixed with crunchy raw vegetables and a little hot pepper. It travels well and tastes better after an hour. Chef's tip: dress the beans while they are still warm so they drink in the lime; cold beans stay bland however much dressing you pour over.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the beans
For the dressing
For the salad
Method
0/4 doneStep 1: Drain 7 oz dried black-eyed beans and simmer them in 1 litre water for 30–40 minutes, until tender but still whole. Add 1 tsp salt for the last 5 minutes. Common mistake: boiling hard, which bursts the skins and turns the salad mushy.
40 minStep 2: Whisk 3 tbsp lime juice, 1 tsp Dijon mustard, 4 tbsp groundnut or olive oil, ½ tsp ground black pepper and 1 green chilli in a large bowl. Drain the beans well and tip them in while hot. Add ½ red onion and stir.
Step 3: Leave for at least 20 minutes to cool and soak up the dressing.
20 minStep 4: Fold in 2 tomatoes, ½ cucumber, ½ green pepper and 1 small bunch flat-leaf parsley. Taste: it should be sharp and lively; add more lime or salt as needed. Serve at room temperature.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 11 g
- Carbs
- 32 g
- Fat
- 14 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salade de niébé take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of groundnut or olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
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