Senegalese Niébé Salad (Black-Eyed Bean Salad with Lime)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g tinned black-eyed beans
- 4 ripe tomatoes
- 1 cucumber
- 1 red onion
- 1 green pepper
- 30 g fresh flat-leaf parsley
- 2 limes
- 1 fresh green chilli
- 4 tbsp vegetable oil
- 2 ripe avocados
Nutrition (per serving)
- Calories
- 584 kcal
- Protein
- 18 g
- Carbohydrate
- 42.1 g
- of which sugars
- 10.5 g
- Fat
- 34.6 g
- of which saturates
- 5.6 g
- Fibre
- 18.6 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Drain and rinse the black-eyed beans and shake dry.
- 2
Finely chop the red onion, sprinkle with a pinch of salt and the juice of 1 lime and leave for 5 minutes to soften its bite.
- 3
Dice the tomatoes, cucumber and green pepper, finely chop the parsley and the green chilli (deseeded for less heat), and halve, stone and dice the avocados.
- 4
Whisk the juice of the second lime with the vegetable oil and a good pinch of salt, then toss everything together with the beans and the onion. Taste for salt and lime and serve straight away.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.