Can I use dried black-eyed peas for this recipe?
Yes, you can. Cook 1/2 cup of dried black-eyed peas according to package directions until tender, then cool completely before using.
LUNCH
Sudanese Salata Aswad (Black-Eyed Pea Salad) with Tahini Dressing
This refreshing Sudanese Salata Aswad, or Black-Eyed Pea Salad, is a vibrant and flavorful dish perfect for a light lunch. It features tender black-eyed peas, crisp vegetables, and a creamy, zesty tahini dressing.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the rinsed and drained black-eyed peas, diced cucumber, diced tomato, finely chopped red onion, and chopped fresh parsley.
02
In a small bowl, whisk together the tahini, fresh lemon juice, water, ground cumin, and salt until smooth. If the dressing is too thick, add 1-2 more teaspoons of water until it reaches a pourable consistency.
03
Pour the tahini dressing over the black-eyed pea mixture.
04
Gently toss all ingredients together until the salad is well coated with the dressing.
05
Taste and adjust seasoning if necessary, adding more salt or lemon juice to your preference.
06
Serve immediately or chill for at least 15 minutes to allow the flavors to meld.
About This Recipe
This refreshing Sudanese Salata Aswad, or Black-Eyed Pea Salad, is a vibrant and flavorful dish perfect for a light lunch. It features tender black-eyed peas, crisp vegetables, and a creamy, zesty tahini dressing.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra kick, add a pinch of cayenne pepper or a finely minced garlic clove to the tahini dressing. If you prefer a softer texture, you can lightly mash some of the black-eyed peas before mixing.
Easy Substitutions
Canned chickpeas can be used instead of black-eyed peas. Bell peppers (any color) can replace or supplement the cucumber and tomato. Fresh mint can be used in place of or in addition to parsley. For a nut-free option, use a sunflower seed butter dressing instead of tahini.
Storage & Reheating
Store leftover Salata Aswad in an airtight container in the refrigerator for up to 3 days. The dressing may thicken slightly upon chilling; stir in a teaspoon of water or lemon juice to loosen it before serving.
Serving Suggestions
Serve this Sudanese Salata Aswad as a light lunch, a side dish with grilled chicken or fish, or as part of a mezze platter with pita bread. It also makes a fantastic topping for a bed of mixed greens or a hearty grain bowl.
Common Mistakes
Over-dressing the salad: Start with the recommended amount of dressing and add more only if needed to avoid a soggy salad. Not rinsing black-eyed peas: Canned peas should always be thoroughly rinsed to remove excess sodium and improve flavor. Using old or separated tahini: Always stir tahini well before use, or it will be difficult to emulsify into a smooth dressing. Not chilling the salad: While edible immediately, chilling allows the flavors to deepen and meld, enhancing the overall taste. Over-chopping vegetables: Aim for a consistent, small dice for the vegetables to ensure a pleasant texture in every bite.
Frequently Asked Questions
Is this salad spicy?
No, the traditional recipe is not spicy. However, you can add a pinch of cayenne pepper or a finely minced jalapeño to the dressing if you prefer some heat.
Can I make the dressing ahead of time?
Absolutely! The tahini dressing can be made up to 3 days in advance and stored in the refrigerator. You may need to whisk in a little water to thin it out before use.
MORE TO KNOW
The key to a great Salata Aswad is fresh, crisp vegetables and a well-balanced tahini dressing. Ensure your tahini is well-stirred before measuring, as the oil can separate. The water in the dressing is crucial for achieving the right consistency, allowing it to coat the salad ingredients evenly without being too heavy. Don't be afraid to adjust the lemon juice and salt to your taste, as these are vital for brightening the flavors.
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