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West African Salad called Saludu Nebbe

Course Salad
Cuisine West African
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8
Author International Cuisine


  • ¼ cup fresh lime juice about 2½ limes, juiced
  • 1 cup chopped parsley
  • ½ cup olive oil or canola oil
  • 3 cups cooked black-eyed peas follow package ingredients you need to soak the beans overnight for best texture and then cook them so you need to plan ahead
  • 5 scallions roughly chopped
  • 1 red bell pepper stemmed, seeded, and finely chopped
  • 1 cup cherry or grape tomatoes chopped
  • 1 medium cucumber seeded and finely chopped
  • 2 serrano peppers or 1 habanero or Scotch bonnet chile stemmed, seeded, and minced
  • Salt and freshly ground black pepper to taste


  • In a large bowl, mix together the lime juice and parsley. Continue mixing as you slowly drizzle in the olive oil to make a smooth dressing.
  • Add the black-eyed peas, scallions, bell pepper, tomato, cucumber, and minced pepper to the bowl. Season the mixture with salt and pepper and use a big spoon to toss the salad. Cover and set aside at room temperature for at least 1 hour, or refrigerate up to overnight. Serve chilled or at room temperature.