Salatu niebe is an appetizing salad from Senegal based on black-eyed peas. It consists of a combination of pre-cooked and cooled black-eyed peas, tomatoes, cucumbers, bell peppers, scallions, and habanero peppers. All ingredients are finely diced, except the legumes, and then tossed together with lime juice, olive oil, and chopped parsley.

The salad can be eaten as a side dish or after the main meal, as is usually the custom in Senegal. It is generally prepared at least an hour before serving in order for the ingredients to blend well and soak up the seasonings. A renowned Senegalese chef Pierre Thiam has introduced this salad to the rest of the world in his cookbook Yolole! Recipes from the heart of Senegal!.