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
Black-eyed peas
1
cup
240 ml
Red onion
1
medium
Yellow bell pepper
0.5
medium
Tomatoes
2
medium
Olive oil
0.25
cup
60 ml
White wine vinegar
2
tablespoons
30 ml
Lime juice
1
lime
Cilantro leaves
0.25
cup
60 ml
Salt
1
to taste
Ground black pepper
1
to taste
1
cup
240 ml
Red onion
1
medium
Yellow bell pepper
0.5
medium
Tomatoes
2
medium
Olive oil
0.25
cup
60 ml
White wine vinegar
2
tablespoons
30 ml
Lime juice
1
lime
Cilantro leaves
0.25
cup
60 ml
Salt
1
to taste
Ground black pepper
1
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.
Method
- Place the black-eyed peas in a pressure cooker
- Add 4 cups of water
- Cover the pot and bring to high heat
- Wait for it to start whistling
- Reduce heat and cook for 10 minutes
- Finely dice the red onion
- Remove seeds from the bell pepper and finely dice it
- Cut the tomatoes in half and discard the seeds
- Finely dice the tomatoes
- Wash and finely chop the cilantro leaves
- Place all chopped vegetables in a large bowl and set aside
- After the cooking time, turn off the heat
- Let all the pressure release naturally before opening the pot
- Drain the peas in a sieve
- Rinse under cold water to stop the cooking and drain well
- Add the cooked peas to the bowl with the vegetables
- Season with olive oil, vinegar, lime juice, salt, and pepper
- Mix everything gently
- Serve immediately, garnished with fresh cilantro leaves
Notes
A refreshing and nutritious option, ideal for accompanying grilled meats or served as a light salad on warm days.
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