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Salada de Feijão Fradinho (Black-Eyed Pea Salad)

The Quirky Foodster Team

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Ingredients

  • 300 g (1 1/2 cups) cooked black-eyed peas
  • 1 (1) tomato, diced
  • 1/2 (1/2) onion, finely chopped
  • 2 tbsp (2 tbsp) olive oil
  • 1 tbsp (1 tbsp) lime juice
  • 1 tbsp (1 tbsp) chopped parsley
  • Salt and pepper to taste

Method

  1. Combine the cooked black-eyed peas, tomato and onion in a bowl.
  2. Whisk together the olive oil, lime juice, salt and pepper, then pour over the salad.
  3. Toss well and sprinkle with chopped parsley before serving.

Introduction: This cool bean salad makes use of niébé, the black-eyed peas central to family farming plots across Guinea-Bissau, and is often served alongside grilled fish or chicken at family gatherings.

Cultural Background: This cool bean salad makes use of niébé, the black-eyed peas central to family farming plots across Guinea-Bissau, and is often served alongside grilled fish or chicken at family gatherings.

Tips: Cook the black-eyed peas the day before so they are fully cooled and hold their shape in the salad.

Variations: Add crumbled hard-boiled egg for a heartier version. Already vegan as written; this is the base authentic version of the dish.

Storage: Refrigerate for up to 2 days in a sealed container.

Reheating: Serve cold; not intended to be reheated.

Nutrition: Approx. 210 kcal, 9g protein, 11g fat, 20g carbohydrate per serving.

FAQs:

Q: Can I use canned black-eyed peas?

A: Yes, rinse well and drain before using.

Q: Is this dish vegan?

A: Yes, as written it contains no animal products.

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