Tag: salad
Saladu Nebbe (Senegalese Black Eyed Pea Salad)
Saladu Nebbe (Senegalese Black Eyed Pea Salad)
Saladu Nebbe is a Senegalese black eyed pea salad. This bean salad is very healthy, refreshing tasting, and easy to assemble, requiring no cooking. Toss all of the ingredients together and let marinate in the dressing for a couple hours in the refrigerator.
Ingredients
- 2 cups black eyed peas
- 5 green onions chopped
- 1 small red bell pepper seeded and diced
- 1/2 cucumber seeded and diced
- 1/2 cup parsley chopped
- 1 cup grape tomatoes cut in half
- 1 jalapeños finely diced
- 1 lime juiced
- 1/4 cup olive oil
- 1 tsp black pepper
- 1 tsp sea salt
Instructions
- Mix together the olive oil, lime juice, salt, and pepper.
- Combine the black eyed peas, red pepper, green onions, cucumber, parsley, grape tomatoes, and jalapeños.
- Toss with the dressing. Refrigerate for a couple hours before serving.
Lebanese Tabbouleh
Lebanese Tabbouleh
When you think about most of the tabbouleh you’ve eaten at a Mediterranean or Middle Eastern restaurant, you think of a heavily bulgur dominated salad with a little bit of chopped mint and parsley. Lebanese tabbouleh is quite the opposite; being an herbaceous parsley and mint salad with garlic, tomatoes, green onions, with a little bit of bulgur. This type of tabbouleh pairs great with grilled steaks; allowing the acidity of the lemon juice to cut through the richness of beef. You can also serve the tabbouleh inside romaine lettuce leaf hearts.
Ingredients
- 1/4 cup fine bulgur wheat
- 2 garlic cloves minced
- 2 lemons juiced
- 2 cups flat leaf parsley chopped
- 1/2 cup mint chopped
- 8 oz cherry or grape tomatoes finely chopped
- 5 green onions finely chopped
- salt to taste
- 1/4 cup olive oil
- romaine lettuce hearts for serving
Instructions
- Soak the bulgur in a cup of water for 20 minutes until softened. Strain the liquid through a fine mesh strainer.
- Mix the bulgur the parsley, mint, tomatoes, green onions, garlic, salt, and lemon juice. Let marinate in the refrigerator for 2 hours.
- Right before serving, toss the tabbouleh with the olive oil.
Spiced Grapes
Spiced Grapes
Spiced grapes might not sound too exciting, until you give it a try. While there are only 5 ingredients to this recipe, it has a complexity of flavors. Sweetness from the grapes, sourness from the lemon, earthiness of cilantro, a hint of spice from the chili powder, and salt to bring out all of the flavors. What you’ve really created is a bowl of candy, because that’s how you’re going to think of this after consuming. Spiced grapes pair well with any Bengali curry, acting as a palate cleanser.
Ingredients
- 2 cups green grapes sliced in half
- 1/2 lemon juiced
- 3 tbsp cilantro chopped
- pinch Kashmiri chili powder
- pinch sea salt
Instructions
- Toss the grapes with the cilantro. Squeeze the lemon juice over.
- Add a pinch of chili powder and sea salt to the grapes.
