Black-eyed pea salad (Saladu ñebbe) from Saveur Magazine, May 2012 (#147) (page 71) by John O'Connor

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Salad needs to marinate at least 1 hour.

  • chawkins on January 01, 2014

    Made this for new year day. Very nice color and flavor combination. Did not have habanero or any other fresh chile in the house, so I omitted that, it would have been nicer with a touch of spiciness added.

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Reviews about this recipe

  • Lisa Is Cooking

    I made it with purple hull peas rather than black-eyed peas. ...And the fresh, bright, and spicy flavors of the salad were a good match.

    Full review

  • Bitten Word

    Our habanero was hot - very hot! But it was well balanced by the bold freshness of the lime and other ingredients.

    Full review
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