Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Salad
Dressing
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Drain · About 7 min
- Drain cooked peas from 800 g cooked black-eyed peas, 250 g tomatoes, diced, 150 g red pepper, diced, 80 g red onion, minced, 25 g coriander thoroughly and combine with its vegetables.
Dress · About 7 min
- Whisk 50 ml olive oil, 50 ml lime juice, ¾ tsp salt, ½ tsp cumin and fold through gently.
Chill · About 30 min
- Refrigerate 30 minutes, then add coriander if not already mixed and serve cold.
Tips
- Drain beans well so the dressing does not become diluted.
- Judge Brazilian Black-Eyed Pea Salad by the texture and doneness signs in its steps. Your pan and heat affect how long Brazilian Black-Eyed Pea Salad takes to cook.
Substitutions
- Use parsley instead of coriander.
Storage
- Get perishable Brazilian Black-Eyed Pea Salad into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Brazilian Black-Eyed Pea Salad within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Brazilian Black-Eyed Pea Salad to 74°C / 165°F, stirring or turning it for even heating. When Brazilian Black-Eyed Pea Salad is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- You can mix the dressing for Brazilian Black-Eyed Pea Salad one day early. Refrigerate the dressing for Brazilian Black-Eyed Pea Salad in a covered jar. Keep the prepared vegetables separate; combine Brazilian Black-Eyed Pea Salad close to serving so the texture stays fresh.
FAQ
What matters most when making Brazilian Black-Eyed Pea Salad?
Drain beans well so the dressing does not become diluted.
What can I substitute in Brazilian Black-Eyed Pea Salad?
Use parsley instead of coriander.
Can I prepare Brazilian Black-Eyed Pea Salad ahead?
You can mix the dressing for Brazilian Black-Eyed Pea Salad one day early. Refrigerate the dressing for Brazilian Black-Eyed Pea Salad in a covered jar. Keep the prepared vegetables separate; combine Brazilian Black-Eyed Pea Salad close to serving so the texture stays fresh.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
