Dish of Black Eyed Pea Salad
(click to enlarge)

Black Eyed Pea Salad #1


Brazil   -   Salada de Feijao-Verde
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
8
1/2
1/3
7
1/4
1/4
1/4
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1/2
3
3
3
1/2
1/4
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ar
#
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. IF Frozen or Fresh BLACK EYE PEAS (See Note-1 for other forms).
    Place Black Eyed Peas in a sauce pan with 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 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 and add to Peas.
  4. Pit OLIVES if needed and slice about 1/8 inch thick. Dice BELL PEPPER small. Slice SCALLIONS thin, white and green. Chop CILANTRO and PARSLEY small (measures for Herbs are after chopping, lightly packed). Add all to Peas.
  5. Drain Onions well and add to Peas.
  6. Toss the salad to mix evenly.
  7. Grind CUMIN and mix together all Dressing items in a jar. Shake the jar vigorously and pour the dressing over the Peas. Mix well.
  8. Chill in the fridge for about 1 hour.
  9. Boil EGGS for garnish (if using), peel and chill well. For best method see our Boiling Eggs page.
  10. Serve garnished with wedges 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. 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. Comments:

      The official garnish for this dish is hard boiled eggs, but they can be a photographic disaster so I didn't use them for the photo example.
  4. 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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