Brazilian recipe
Black-eyed pea salad (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 flavourful, nutritious dish that goes perfectly with almost any meal.
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Ingredients
1 cup 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 spoons white wine vinegar
Juice of 1 lime
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 bell pepper
2 medium tomatoes
1/4 cup extra virgin olive oil
2 spoons white wine vinegar
Juice of 1 lime
1/4 cup fresh coriander leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Black-eyed peas: readily available in the dried pulses section of most local supermarkets or at municipal markets. Red onions, bell peppers, tomatoes, and fresh limes: these staples can be found at any local grocery store, market stall, or green grocer. Fresh coriander: commonly found in the herb section or at vegetable markets. White wine vinegar and extra virgin olive oil: standard pantry items available in the vinegar and oil aisle of any supermarket.
Preparation method
- Place the black-eyed peas into a pressure cooker
- Add 4 cups of water
- Seal the lid and set the stove to high heat
- Once the cooker reaches pressure, turn the heat down to low
- Cook for 10 minutes
- Dice the red onion into small cubes
- Remove the seeds from the yellow bell pepper and dice into small pieces
- Cut the tomatoes in half, scoop out the seeds and dice into small cubes
- Wash and finely chop the fresh coriander leaves
- In a large mixing bowl, toss the chopped onion, bell pepper, and tomatoes together
- Turn off the heat after the cooking time and let the pressure release naturally before opening the cooker
- Drain the cooked peas in a colander
- Rinse the peas under cold running water to stop the cooking and drain well
- Add the cooked black-eyed peas to the bowl with the chopped vegetables
- Dress with olive oil, white wine vinegar, lime juice, salt, and black pepper
- Gently fold everything together until well combined
- Serve the salad right away, garnished with extra fresh coriander leaves
Observations
This black-eyed pea salad is a true classic in Brazilian homes and incredibly versatile. The mix of textures and the fresh, zesty ingredients make it the perfect side dish for BBQ, grilled fish, or even a light, wholesome lunch on a warm day. It is an easy, no-fuss recipe that hits the spot every time.
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