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Black-eyed pea salad (Salada de feijao frade)
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Vibrant black-eyed pea salad adds flavor and flair to any meal.
Ingredients:
  • 400g (2 cups) dried black-eyed peas
  • 160ml (2/3 cup) olive oil
  • 3 cloves garlic, finely chopped
  • 1.25 gm ground cumin
  • 3 red capsicums, roasted, peeled, seeded, thinly sliced
  • 10 green onions, thinly sliced
  • 500g grape tomatoes, quartered
  • 20.00 ml sherry vinegar or aged red wine vinegar
  • 62.50 ml chopped mint
  • 62.50 ml chopped flat-leaf parsley
Instructions:
  • In a large saucepan, cover peas with cold water and bring to a boil. Let sit for 30 minutes. Drain peas, cover again with cold water, bring to a simmer over medium heat, and cook for 25 minutes until tender. Drain before using.
  • Dry the pan, pour in the enticing olive oil, and heat it over medium heat. Sauté the garlic, cumin, and colorful capsicums for 2 minutes. Toss in the onions and cook for another 2 minutes before incorporating the rest of the ingredients and adding seasoning to elevate the flavors.

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