Black Eyed Peas Salad
Black Eyed Peas Salad is a crunchy, refreshing and deliciously tangy salad to ring in the new year and eat all year long. We call it Salada de Feijão Fradinho in Portuguese, which is fun to say and easy to make. This black eyed pea salad recipe only requires chopping a few ingredients before you toss it in a tangy vinaigrette.
Ingredients
- 2 15 oz. cans of cooked black eye peas, drained and rinsed
- 4 green onions, white part minced, green part sliced
- 1 cup of diced yellow bell pepper (from about 1-2 bell peppers)
- 1 cup diced tomatoes (from about 2-3 tomatoes)
- 1/2 cup fresh cilantro, minced
- 1/2 cup olive oil
- 1/2 cup red wine vinegar (you can also use apple cider vinegar)
- 2 teaspoons of kosher salt
- cracked black pepper to taste
Instructions
- 1
Place the drained black eyed peas, green onions, yellow bell peppers and tomatoes in a large bowl or container.
- 2
In a separate bowl, make the dressing by mixing in the cilantro, olive oil, the vinegar, salt and pepper. Whisk to combine.
- 3
Pour the dressing over the veggies and toss to combine.
- 4
Cover the container and refrigerate for at least 2 hours before serving so flavors can develop... preferably overnight. Serve with slotted spoon.
Cook it from the original
This recipe comes from braziliankitchenabroad.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on braziliankitchenabroad.com