Dish of Black Eyed Pea Salad #2
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Black Eyed Pea Salad #2


Brazil   -   Salada de Feijao-Fradinho
Makes:
Effort:
Sched:
DoAhead:  		 2-3/4 #
**
1+ hr
Yes		 This salad is substantial but very refreshing. Black eyed peas, brought from Africa during slave days, are an important ingredient in Brazilian cuisine.

1
4
1/2
-----
8
2
4
3
1-1/2
1-1/2
1
-----
1/3
1/3
2
2
1
-----
ar
#
oz
c
---
oz
oz
oz

T
T

---
c
c
T
T
t
---

Black Eye Peas (1)  
Onion, white
Apple Juice
-------
Grape Tomatoes
Celery
Onion, white
Scallions
Cilantro
Parsley
Jalapeño (2)
-- Dressing
Olive Oil, ExtV
Apple Cider Vinegar
Apple Juice
Dijon Mustard
Salt
-- Garnish
Eggs, hard boiled
Make   -   (1 hr + chilling - 45 min work 3# 2oz - Bowl)
  1. IF Frozen or Fresh BLACK EYE PEAS (See Note-1 for other forms).
    Dice 4oz ONION about 1/4 inch or less. Place in a sauce pan and add Black Eyed Peas, 1/2 cup Apple Juice and enough Water to cover by about 1 inch. Bring to a boil and simmer until tender, about 20 minutes for Frozen, longer for Fresh.
  2. Drain and cool Peas and place in a mixing bowl.
  3. Slice GRAPE TOMATOES in half crosswise. If using larger Cherry Tomatoes, cut in half lengthwise, then once crosswise. Add to Peas.
  4. Dice CELERY small. Quarter ONION lengthwise and slice thin crosswise. Add both to Peas.
  5. Slice SCALLIONS thin, white and green. Chop CILANTRO and PARSLEY small. Add all to Peas.
  6. Cap and core JALAPEÑO. Remove veins to the extent you need to and chop fine. Add to Peas.
  7. Toss the salad to mix evenly.
  8. Mix together all Dressing items in a jar. Shake the jar vigorously and pour the dressing over the Salad. Toss to coat everything well.
  9. Chill in the fridge for about 1 hour.
  10. Boil EGGS for garnish (if using), peel and chill well. For best method see our Boiling Eggs page.
  11. Serve garnished with Slices of hard boiled egg, or as desired.
NOTES:

  1. Black Eyed Peas:

      Preferably fresh or frozen. They will probably be frozen, because shelling these critters before they dry is a pain. You could also use 2 15 oz cans of Black Eye Peas (just rinse, don't cook), or use 1 cup dried peas, soaked with 1/2T of salt for 8 hours or overnight, then cooked in simmering water until tender. Time varies with age of beans. For details see our Black Eyed Peas page.

  2. Jalapeño Chili:

    If you remove the core and all the veins, the heat will be almost undetectable. Use your own best judgement here.
  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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