Brazilian recipe
Black-eyed pea salad: a vibrant and refreshing recipe (Vinagrete de feijão fradinho)
Discover the versatility of black-eyed peas in this bright, tangy salad. This Brazilian staple is packed with fresh produce and is the perfect side dish for any occasion.
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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 tablespoons white wine vinegar
Juice of 1 lime
1/4 cup fresh cilantro 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 tablespoons white wine vinegar
Juice of 1 lime
1/4 cup fresh cilantro leaves
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
You can find these fresh vegetables and legumes at local markets or grocery stores across Vanuatu, typically in the produce section. If fresh black-eyed peas are unavailable, dried ones are a great staple that can be soaked overnight before cooking.
Preparation method
- Place the black-eyed peas in a pressure cooker.
- Add the 4 cups of water.
- Secure the lid and place over high heat.
- Once the cooker reaches pressure, reduce the heat to low.
- Cook for 10 minutes.
- Dice the red onion into small, even pieces.
- Remove the seeds from the yellow bell pepper and dice into small pieces.
- Halve the tomatoes, remove the seeds, and dice into small pieces.
- Wash and finely chop the fresh cilantro leaves.
- In a large mixing bowl, combine the diced onion, bell pepper, and tomato.
- Turn off the heat after the cooking time and allow the pressure to release naturally before opening.
- Drain the cooked beans in a colander.
- Rinse the beans under cold water to stop the cooking process and drain thoroughly.
- Add the cooked black-eyed peas to the bowl with the prepared vegetables.
- Season with olive oil, white wine vinegar, lime juice, salt, and black pepper.
- Toss all the ingredients gently to combine.
- Serve the salad immediately, garnished with fresh cilantro leaves.
Observations
The black-eyed pea salad is a quintessential and incredibly versatile dish in Brazilian cooking. The mix of textures and the vibrant freshness of the ingredients make it an ideal accompaniment to grilled meats, fish, or simply as a light, nutritious meal on warmer days. It is a quick and simple recipe that is always a crowd-pleaser.
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