Serving
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Black Eyed Pea Salad
Brazil
  -   Salada de Feijao Verde
Serves
Effort:
Sched:
DoAhead:  
8 salad  
**
20 min  
Most
This salad is substantial but very refreshing. Black eyed peas, brought from Africa during slave days, are an important ingredient in Brazilian cuisine. The official garnish for this dish is hard boiled eggs, but they are a photographic disaster so I didn't use them.




1
8
1/2
1/3
7
1/4
1/4
1/4
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1/2
2
2
2
1/2
1/4
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#
oz
T
c
oz
c
c
c
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t
T
T
T
t
t
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Black Eye Peas (1)  
Onion, white
Salt
Olives, green (2)  
Bell Pepper, red
Scallions
Cilantro
Parsley
-- Dressing
Cumin Seeds
Lime Juice
Olive Oil, ExtV
Wine Vinegar, white
Salt
Pepper
-- Garnish
Eggs, hard boiled
Make   -   (1 hr - 25 min work)
  1. Cook BLACK EYE PEAS in lightly salted water to cover, about 12 minutes, a little longer if fresh rather than frozen. Drain and chill.
  2. Boil EGGS for garnish (if using). Chill well.
  3. Slice ONION in quarters lengthwise, then slice about 1/8 inch thick crosswise. Place in a bowl with 1/2 T Salt and water to just cover. Let soak for at least 15 minutes. Drain well.
  4. Pit OLIVES if needed and slice about 1/8 inch thick. Dice BELL PEPPER small. Slice SCALLIONS thin, Chop CILANTRO and PARSLEY small. Mix with Peas.
  5. Drain Onions well and mix with Peas.
  6. Grind CUMIN and mix together all Dressing items in a jar. Shake the jar vigorously and pour the dressing over the Peas. Mix well.
  7. Serve garnished with wedges of hard boiled egg, or as desired.
NOTES:
  1. Black Eyed Peas:   These should be fresh or frozen. They will probably be frozen, because shelling these critters before they dry is a pain. For details see our Black Eyed Peas page.
  2. Green Olives:   The pattern recipe calls for Green Olives but doesn't mention what kind. I use Mediterranean salt and oil cured olives and they worked well.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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