Salatu Niebé ak Barley west african bean salad
The African version of cowboy caviar – but with more flavor, flair, depth, and pizazz! It is light, vibrant and protein-packed – with cooked barley added for good measure. One of the best salads out of the western region of Africa. Great for feeding crowds as it can be made ahead of time, keeps, and travels well. Serve as an appetizer or perfect side dish.
- 1 ½ cups pearled barley
- 4 cups cooked unsalted black-eyed peas
- 6-8 oz mini tomatoes, cut in half
- 1 small red bell pepper, finely diced
- 1 English cucumber, skinned and diced
- ½ cup flat leaf parsley, finely chopped
- Avocados (optional)
- Prepare the vinaigrette first by whisking together in a large glass bowl – Mombasa sauce, onions, lime juice, salt, and honey (or sugar) until combined. Cover and set aside for later. Do not refrigerate.
- Bring a medium pot of lightly salted water to boil. Add barley and cook according to package directions, about 30 minutes.
- Immediately empty the cooked hot barley into the vinaigrette bowl – do not allow the barley to cool. Continuously toss and stir the hot barley with the vinaigrette until the grains soak up and absorb the liquid, about 4-5 minutes.
- Add black-eyed peas, cucumbers, bell pepper, tomatoes, and parsley – continue tossing and stirring together until combined..
- Refrigerate for 1-2 hours before serving.
- Serve topped with avocado slices (optional, but highly recommended) and a sprinkle of finely chopped parsley leaves.
- Switch it up by replacing barley with farro, quinoa, bulger, wheat berries, oats groats, etc.