Brazilian recipe
Black-Eyed Pea Vinaigrette Salad
This black-eyed pea vinaigrette is a classic of Brazilian cuisine, combining texture and freshness in an extremely practical and tasty dish.
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Ingredients
1 cup black-eyed peas
4 cups water (for boiling)
1 red onion
1/2 yellow bell pepper
2 tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup fresh cilantro leaves
Salt to taste
Freshly ground black pepper to taste
4 cups water (for boiling)
1 red onion
1/2 yellow bell pepper
2 tomatoes
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
Juice of 1 lemon
1/4 cup fresh cilantro leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Black-eyed peas can be found in the dry beans aisle of most supermarkets or in natural food stores. Fresh produce and herbs are available at any local grocery store or farmers' market.
Preparation
- Place the black-eyed peas in a pressure cooker
- Add the 4 cups of water
- Cover the pot and place over high heat
- Wait until the pot begins to whistle
- Reduce the heat and cook for 10 minutes
- Dice the red onion into small pieces
- Remove the seeds from the bell pepper and cut it into small cubes
- Cut the tomatoes in half and discard the seeds
- Dice the tomatoes into small pieces
- Wash and finely chop the fresh cilantro leaves
- Place all the 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 black-eyed peas in a colander
- Rinse under cold water to stop the cooking process and drain well
- Add the cooked black-eyed peas to the bowl with the vegetables
- Season with the olive oil, vinegar, lemon juice, salt, and pepper
- Toss everything gently
- Serve immediately, garnished with extra fresh cilantro leaves
Notes
A refreshing and nutritious option, ideal to serve alongside grilled meats or as a light salad on hot days.
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