Salada de Feijão Frade
The Quirky Foodster Team
Ingredients
- Cooked black-eyed peas — 340 g (12 oz)
- Onion, finely chopped — 1/2
- Hard-boiled eggs, chopped — 2
- Olive oil — 60 ml (2 fl oz)
- Red wine vinegar — 2 tbsp
- Chopped parsley — 2 tbsp
- Salt and pepper — to taste
Method
- Combine the cooked black-eyed peas, chopped onion and chopped egg in a bowl.
- Whisk together the olive oil, vinegar, salt and pepper.
- Pour the dressing over the salad and toss gently.
- Garnish with chopped parsley before serving.
Introduction: A hearty black-eyed pea salad with onion, egg and olive oil, a common and satisfying Portuguese accompaniment.
Cultural Background: Feijão frade (black-eyed peas) feature in various Portuguese dishes, and this simple salad reflects a practical, protein-rich way to enjoy them, often paired with grilled fish or meat.
Tips: Toss gently to avoid breaking up the black-eyed peas and egg too much. Let the salad rest for a few minutes before serving so the flavours meld.
Variations: Add a little canned tuna for a more substantial salad. Include a few sliced olives for extra briny flavour.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This is a cold salad and is not reheated.
FAQs:
Q: What is feijão frade?
A: Black-eyed peas, a legume commonly used in Portuguese cooking, especially in hearty salads and soups.
Q: What is this salad typically served with?
A: Grilled fish or meat, as a substantial, protein-rich accompaniment.
- Cooked black-eyed peas — 340 g (12 oz)
- Onion, finely chopped — 1/2
- Hard-boiled eggs, chopped — 2
- Olive oil — 60 ml (2 fl oz)
- Red wine vinegar — 2 tbsp
- Chopped parsley — 2 tbsp
- Salt and pepper — to taste
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