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Salada de feijão-fradinho
Black-eyed pea salad
Salada de feijão-fradinho: Bahian black-eyed pea salad with tomato, peppers, coriander and lime
Black-eyed peas are the bean of Bahia, ground for acarajé and abará and simmered whole for the caruru feasts of late September. Cooked until just tender and dressed while warm, they also make this bright salad that appears on Salvador's por-quilo lunch buffets and next to grilled food at weekend gatherings. Tomato, red onion, two kinds of pepper, coriander and plenty of lime give it crunch and sharpness, and the peas stay creamy inside. It goes with rice and grilled vegetables, or stands alone as a light lunch. Soak the dried peas for at least 4 hours or overnight before you start. The trap to avoid is boiling the peas hard until the skins split; they turn to mush when tossed. Chef's tip: dress the peas while they are still warm with the lime, oil and salt only, then add the raw vegetables once they are cool so everything stays crisp.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the peas
- 9 oz dried black-eyed peassoaked for 4 hours or overnight; or 2 x 400 g tins, drained
- 1 bay leaf
- 1 ½ tsp saltdivided
For the salad
- 2 tomatoesseeded and diced
- 1 red onionfinely diced
- 1 green pepperdiced
- ½ red pepperdiced
- ⅔ oz fresh corianderchopped
- 2 spring onionssliced
- 2 limesjuiced
- 4 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp black pepperfreshly ground
- 1 malagueta or other hot chilli (optional)finely chopped
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Method
0/5 doneStep 1: Drain the soaked 9 oz dried black-eyed peas, put them in a pan with 1 bay leaf and 1.5 litres of fresh water and bring to the boil over a high heat. Skim off any foam.
5 minStep 2: Lower the heat and simmer gently for 20–25 minutes, adding half the ¾ tsp salt for the last 5 minutes, until the peas are creamy inside but still whole. Skip this step if using tinned peas.
22 minStep 3: Drain well, discard the bay leaf and tip the warm peas into a large bowl. Toss with 2 limes, 4 tbsp olive oil, 1 tbsp white wine vinegar, ½ tsp black pepper and the remaining ¾ tsp salt, then leave to cool for 15 minutes.
15 minStep 4: Add 2 tomatoes, 1 red onion, 1 green pepper, ½ red pepper, 2 spring onions, ⅔ oz fresh coriander and 1 malagueta or other hot chilli if using. Fold gently so the peas stay whole.
Step 5: Taste and add more lime or salt until it is bright and well seasoned. Serve at room temperature or chilled; it keeps for 2 days in the fridge.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 15 g
- Carbs
- 36 g
- Fat
- 12 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does salada de feijão-fradinho take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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