Brazilian recipe
Black-Eyed Pea Vinaigrette
This black-eyed pea vinaigrette is a Brazilian culinary classic, combining texture and freshness in an extremely practical and flavorful dish.
0.0 / 5 de 0 avaliações
Ingredients
Black-eyed peas
1
cup
Red onion
1
medium
Yellow bell pepper
0.5
medium
Tomatoes
2
medium
Olive oil
0.25
cup
White wine vinegar
2
tablespoons
Lemon juice
1
lemon
Cilantro leaves
0.25
cup
chopped
Salt
to taste
Ground black pepper
to taste
1
cup
Red onion
1
medium
Yellow bell pepper
0.5
medium
Tomatoes
2
medium
Olive oil
0.25
cup
White wine vinegar
2
tablespoons
Lemon juice
1
lemon
Cilantro leaves
0.25
cup
chopped
Salt
to taste
Ground black pepper
to taste
Where to find ingredients
Ingredients can typically be found in the produce section of your local supermarket. Canned or dried beans are usually in the canned goods aisle. Vinegars and oils are in the condiments or oils aisle.
Method
- Place the black-eyed peas in a pressure cooker
- Add 4 cups of water
- Cover the pot and place over high heat
- Wait for it to start whistling
- Reduce the heat and continue cooking for 10 minutes
- Finely dice the red onion
- Remove the seeds from the bell pepper and dice it finely
- Cut the tomatoes in half and discard the seeds
- Dice the tomatoes
- Wash and finely chop the 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 peas in a sieve
- Rinse under cold water to stop the cooking and drain well
- Add the cooked peas to the bowl with the vegetables
- Season with olive oil, white wine vinegar, lemon juice, salt, and pepper
- Mix everything gently
- Serve immediately, garnished with fresh cilantro leaves
Notes
A refreshing and nutritious option, ideal for accompanying grilled dishes or serving as a light salad on warm days.
Ratings and comments