Brazilian recipe
Black-Eyed Pea Vinaigrette
This black-eyed pea vinaigrette is a Brazilian culinary classic, combining texture and freshness in an extremely practical and flavorful dish.
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Ingredients
1 medium red onion
1/4 cup extra virgin olive oil
Salt to taste
2 medium tomatoes
1/2 yellow capsicum
4 cups water for cooking
2 tablespoons white wine vinegar
1 cup black-eyed peas
1/4 cup fresh coriander leaves
Juice of 1 lemon
Freshly ground black pepper to taste
1/4 cup extra virgin olive oil
Salt to taste
2 medium tomatoes
1/2 yellow capsicum
4 cups water for cooking
2 tablespoons white wine vinegar
1 cup black-eyed peas
1/4 cup fresh coriander leaves
Juice of 1 lemon
Freshly ground black pepper to taste
Where to find ingredients
Black-eyed peas, red onions, yellow bell peppers, tomatoes, olive oil, white wine vinegar, limes, cilantro, salt, and pepper can be found at most grocery stores.
Preparation method
- Place the black-eyed peas in a pressure cooker
- Add 4 cups of water
- Cover the pot and place over high heat
- Once the pot reaches pressure, reduce the heat
- Cook for 10 minutes
- Dice the red onion into small cubes
- Remove the seeds from the yellow capsicum and dice it into small cubes
- Halve the tomatoes, discard the seeds and dice into small cubes
- Wash and finely chop the coriander leaves
- In a large bowl, combine the chopped onion, capsicum and tomato
- Turn off the heat after the cooking time and allow the pressure to release naturally before opening the pot
- Drain the cooked black-eyed peas in a sieve
- Rinse the beans under cold water to stop the cooking process and drain well
- Add the cooked black-eyed peas to the bowl with the chopped vegetables
- Dress with the olive oil, white wine vinegar, lemon juice, salt and black pepper
- Toss all the ingredients gently until combined
- Serve the vinaigrette immediately, garnished with fresh coriander leaves
Observations
A refreshing and nutritious option, ideal for accompanying grilled meats or served as a light salad on warm days.
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