Brazilian recipe
Black-Eyed Pea Salad (Vinagrete de Feijão-Fradinho)
This black-eyed pea salad is a Brazilian classic, combining hearty texture with fresh, zesty flavors in an incredibly practical dish.
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Ingredients
1 cup black-eyed peas
4 cups water
1 red onion
1/2 yellow bell pepper
2 tomatoes
1/4 cup cilantro leaves
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
4 cups water
1 red onion
1/2 yellow bell pepper
2 tomatoes
1/4 cup cilantro leaves
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Black-eyed peas can be found in the dry beans and grains section of most supermarkets or natural food stores. Fresh produce and herbs are available in the produce department of any local grocery store.
Preparation
- Place the black-eyed peas in a pressure cooker
- Add the water
- Cover the pot and place over high heat
- Wait for the cooker to reach pressure
- Reduce the heat and cook for 10 minutes
- Turn off the heat
- Let the pressure release naturally before opening the pot
- Drain the beans in a colander
- Rinse under cold water to stop the cooking process and drain well
- Dice the red onion into small cubes
- Remove the seeds from the yellow bell pepper and dice into small cubes
- Cut the tomatoes in half and discard the seeds
- Dice the tomatoes into small cubes
- Wash and finely chop the cilantro leaves
- Place all the chopped vegetables in a large bowl
- Add the cooked beans to the bowl with the vegetables
- Season with the olive oil
- Add the white wine vinegar
- Add the lemon juice
- Season with salt and black pepper
- Mix everything gently
- Serve immediately
- Garnish with fresh cilantro leaves
Notes
A refreshing and nutritious option that works perfectly as a side dish for grilled meats or as a light, protein-packed salad on warm days.
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