Ghanaian Salad You’ll Make on Repeat
Ghanaian cooking is bright, cozy, and big on real food. This Ghanaian salad brings crunchy veggies together with tuna or sardines, short pasta, baked beans, and jammy eggs. Toss it with a simple creamy dressing or a tangy vinaigrette. Meal prep friendly, picnic ready, totally craveable.
Ingredients for Ghanaian Salad
- Vegetables: I use at least four types, usually carrots, potatoes, tomatoes, and bell peppers.
- Iceberg lettuce: It’s crisp, refreshing, and perfect for Ghanaian salad.
- Canned Sardines: A key ingredient, adding depth of flavor.
- Pasta or Macaroni: Adds texture and bulk to the salad.
- Baked Beans: Typically black beans or kidney beans, providing extra heartiness.
- Eggs: Add protein, making the salad more satisfying.
- Salad Cream: Essential for a creamy texture.
- Black Pepper: Adds a touch of heat to finish.
Keesha’s Tips & Tricks
- Boil Ahead and Relax: I always boil the potatoes and eggs earlier in the day, or even the night before, so I’m not rushing when guests arrive. It makes assembly quick and gives me more time to hang out and enjoy the moment.
- Herbs Make It Shine: A sprinkle of fresh parsley or cilantro takes this salad up a notch. It adds color and brightness that really pops against the creamy base. I always keep a little extra to scatter on top before serving.
- Mix It with Care: When I fold in the mayo or salad cream, I do it gently with a spatula. It keeps the potatoes from breaking up too much and helps everything stay pretty and tender. Serious Eats recommends gently folding dressings into the salad to prevent it from turning mushy.
Variations
- Vegan: Omit eggs and fish, and use plant-based mayonnaise.
- Gluten-Free: Replace pasta with quinoa or rice. For plant-based options, try Love & Lemons’ simple vegan dressings.
- Paleo: Replace pasta and beans with sweet potatoes.
- Tuna is a good alternative to sardines: choose skipjack in olive oil, drain well, and flake through the salad.
How to Store
Store Ghanaian salad in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate and add it just before serving to maintain crispness. Avoid freezing to preserve the salad’s texture and freshness.
FAQs about Classic Ghanaian Salad
More Delicious Salads:
If you enjoyed this Ghanaian salad, you might also love other delicious recipes like Chicken Kale Salad, Kenyan Kachumbari, Mechouia, and Vegan Peach Salad.
CLASSIC GHANAIAN SALAD
This traditional and simple Ghanaian salad recipe is made with fresh vegetables, canned sardines or tuna, pasta or macaroni, baked beans, and eggs. So, if you are looking for a delicious and easy Ghanaian dish to make at home, this is the perfect choice.
Ingredients
- 4 Medium carrots peeled and finely chopped
- 1 cup Irish potatoes cooked and chopped
- ½ cup Penne pasta cooked al dente
- 4 Medium tomatoes deseeded and chopped
- 3 pieces Scallions finely chopped
- 1 Green bell pepper deseeded and finely chopped
- 1 cup Baked beans
- 1 cup Sweet corn kernels drained and rinsed
- 6 Eggs boiled, peeled, and chopped
- ¼ cup Salad cream or enriched mayonnaise
- Freshly ground black pepper to taste
- 3 tins Canned sardines drained
Instructions
- Mix the carrots, potatoes, pasta, tomatoes, scallions, bell pepper, beans, and corn kernels in a large salad bowl.
- Top with the eggs, salad cream, black pepper, and half of the sardines. Mix again while breaking the fish into smaller pieces.
- Dress up the bowl and top with the remaining sardines. Cover with a plastic wrap and refrigerate for at least 1 hour.
Nutrition
Serving: 1 portionCalories: 294kcalCarbohydrates: 35gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 171mgSodium: 334mgPotassium: 780mgFiber: 6gSugar: 6gVitamin A: 7868IUVitamin C: 39mgCalcium: 81mgIron: 2mg
Tried this recipe?Let me know how it was!
