🇸🇳 Senegal
Saladu Ñebbe
A medley of black-eyed peas, crisp vegetables, and a zesty dressing, this salad is a celebration of textures and flavors, perfect for a light lunch or a side dish.
Preparation
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Prepare the Black-Eyed Peas : If using dried black-eyed peas, rinse and soak overnight, then boil in fresh water until tender but firm, about 1 hour. Drain and allow to cool. If using canned black-eyed peas, rinse and drain thoroughly.
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Combine the Salad Ingredients : In a large bowl, mix the cooked and cooled black-eyed peas, diced tomato, cucumber, red onion, avocado, jalapeño, parsley, and cilantro.
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Whisk Together the Dressing: In a small bowl, combine the olive oil, lemon juice, salt, pepper, Dijon mustard, and minced garlic. Whisk until well blended.
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Dress the Salad: Pour the dressing over the salad and toss gently to ensure all the ingredients are evenly coated.
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Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld together.
Recipes are original creations developed with AI assistance and are not intended to reproduce the work of any chef or publication.
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