Brazilian recipe
Black-eyed pea salad (vinagrete de feijão fradinho): a quick and refreshing dish
Discover the versatility of black-eyed peas in this vibrant Brazilian-style salad. It is a flavor-packed side dish that's perfect for any meal.
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Ingredients
1 cup dried black-eyed peas
4 cups water for boiling
1 medium red onion
1/2 yellow bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lime
1/4 cup fresh coriander leaves
Salt to taste
Freshly cracked black pepper to taste
4 cups water for boiling
1 medium red onion
1/2 yellow bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lime
1/4 cup fresh coriander leaves
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
Black-eyed peas can be found in the dry goods section of most major supermarkets or in local grocery shops. Red onion, yellow bell pepper, and fresh tomatoes are staples available in local markets and produce aisles. For high-quality extra virgin olive oil, look in the condiments or international aisle. Fresh coriander is easily sourced from local vegetable stalls or fresh markets. If you cannot find fresh lime, you may use bottled lime juice, though fresh is highly recommended for the authentic zesty flavour.
Preparation method
- Place the black-eyed peas in a pressure cooker
- Add the 4 cups of water
- Seal the lid tightly and place over high heat
- Once the pressure cooker starts to hiss or whistle, reduce the heat to low
- Cook for 10 minutes
- While the peas are cooking, finely dice the red onion
- Remove the seeds from the yellow bell pepper and dice it into small cubes
- Halve the tomatoes, scoop out the watery seeds, and chop into small cubes
- Wash and finely chop the fresh coriander leaves
- In a large mixing bowl, combine the diced red onion, bell pepper, and tomatoes
- Turn off the heat once the cooking time is up and allow the pressure to release naturally before opening
- Drain the cooked peas into a colander
- Rinse the peas thoroughly under cold running water to stop the cooking process and let them drain well
- Add the cooked black-eyed peas to the bowl with the prepared vegetables
- Dress with olive oil, white wine vinegar, fresh lime juice, salt, and cracked black pepper
- Toss all the ingredients gently to combine everything well
- Serve your salad immediately, garnished with the remaining fresh coriander leaves
Observations
This black-eyed pea salad, or 'vinagrete de feijão fradinho', is a timeless and incredibly versatile staple of Brazilian home cooking. With its delightful mix of textures and fresh, zesty ingredients, it is the perfect side to serve alongside a barbecue, grilled fish, or as a light and nutritious salad on those hot Caribbean days. It’s a no-fuss, quick recipe that’s sure to be a family favourite.
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