Brazilian recipe
Black-eyed pea vinaigrette (vinagrete de feijão fradinho): a quick and refreshing side
Discover the versatility of black-eyed peas in this vibrant Brazilian-style salad. It is a nutritious, zesty dish that pairs beautifully with grilled meats and fish.
0.0 / 5 by 0 Reviews
Ingredients
1 cup black-eyed peas (feijão-fradinho)
4 cups water for boiling
1 medium red onion
1/2 yellow pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup fresh coriander leaves
Salt to taste
Freshly ground black pepper to taste
4 cups water for boiling
1 medium red onion
1/2 yellow pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup fresh coriander leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Black-eyed peas are typically found in the pulses or dried goods aisle of larger supermarkets, often near other lentils and beans. You can also find them easily in Afro-Caribbean or international food shops. All fresh vegetables, such as red onions, yellow peppers, tomatoes, lemons, and fresh coriander, are standard produce items available at any local supermarket or greengrocer. Use high-quality extra virgin olive oil from the oils and vinegars aisle to ensure the dressing is well-balanced.
Preparation method
- Place the black-eyed peas in a pressure cooker
- Add 4 cups of water
- Secure the lid and place over high heat
- Once the cooker reaches full pressure, reduce the heat
- Cook for 10 minutes
- Finely dice the red onion
- Remove the seeds from the yellow pepper and chop into small, even cubes
- Halve the tomatoes, scoop out the seeds, and finely dice the flesh
- Wash and finely chop the fresh coriander
- In a large bowl, combine the diced red onion, yellow pepper, and tomatoes
- Switch off the heat after the cooking time and allow the pressure to release naturally before opening
- Drain the cooked beans in a sieve
- Rinse the beans under cold water to stop the cooking and drain well
- Add the cooked black-eyed peas to the bowl with the prepared vegetables
- Season with the olive oil, white wine vinegar, lemon juice, salt, and black pepper
- Toss all the ingredients together gently until combined
- Serve the vinaigrette straight away, garnished with fresh coriander leaves
Observations
This black-eyed pea vinaigrette is a classic, go-to side dish in Brazilian kitchens, celebrated for its bold, fresh flavours and satisfying bite. The combination of textures from the firm beans and crisp vegetables, lifted by a bright, citrusy dressing, makes it a perfect accompaniment to a Sunday roast, a garden barbecue, or simply as a light, protein-rich lunch. It is a fuss-free, crowd-pleasing recipe that brings an authentic touch of Brazil to your table.
Ratings and comments