- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 100 kcal
Quick summary
“The black-eyed pea salad is a light, citrusy, and refreshing option, ideal for hot summer days and practical meals. It combines the firm texture of the grains with fresh tomatoes, crunchy red onion, and aromatic seasoning.”
What you need to know
- Black-eyed peas cooked al dente offer a structured bite without releasing skins into the cold salad mixture.
- The quick marinade with lemon juice and olive oil seasons the grains and breaks the pungent spiciness of the red onion.
- Resting for a few minutes at room temperature allows the citrus and herbal flavors to harmonize.
Ingredients
Main
- 1 cup of cooked black-eyed peas
- 1 chopped tomato
- 1/2 chopped red onion
- 1/4 cup chopped fresh herbs
- 1/2 lemon (juice)
- Olive oil to taste
- Sage and salt to taste
Instructions
Principal
- In a large bowl, place the already cooked and drained black-eyed peas.
- Add the chopped tomato and red onion.
- Fold in the chopped green onions.
- Drizzle with lemon juice and olive oil to taste.
- Season with salt and sage to taste, mixing well to incorporate the flavors.
- Let the salad rest for a few minutes so the flavors intensify.
- Serve fresh as a side dish or main course.
Chef's tips
- Cook the beans in boiling water with little salt and drain immediately under cold water to stop the cooking.
- Discard the tomato seeds before chopping it into cubes to prevent the salad from accumulating water at the bottom of the bowl.
- Chop the sage and green onions very finely at the time of preparation to prevent the leaves from darkening in the salad.
Variations
- Add solid tuna flakes in olive oil or pieces of cooked shredded cod for a complete protein meal.
- Add cubes of fresh Minas cheese or grilled queijo coalho to enrich the texture of the dish.
- Incorporate thin strips of yellow bell pepper and chopped black olives to intensify the salad's color.
Substitutions
- Red onion can be replaced with finely chopped white onion or leeks sliced thinly into half-moons.
- The black-eyed peas can be replaced by firm cooked chickpeas or brown lentils with great results.
- Lemon juice can be swapped for mild apple cider vinegar or good quality white wine vinegar.
How to store
Store the salad in a closed container in the refrigerator for up to 3 days. Remove from refrigeration about 10 minutes before serving and drizzle with another thread of fresh olive oil to enhance the shine of the vegetables.
Can it be frozen?
It is not recommended to freeze this salad after it is ready, as the raw tomato and onion lose their crunch and release abundant liquid. You can keep only the cooked black-eyed peas frozen for up to 3 months.
What to serve with
It is an impeccable side dish for grilled fish, charcoal chicken skewers, or roasted barbecue meats. It can also be served in individual portions over fresh crunchy iceberg lettuce leaves.
Frequently asked questions
How to ensure that the black-eyed peas do not crack during cooking?
Cook over medium heat in a conventional uncovered pot for 15 to 20 minutes, testing the grain frequently to remove al dente.
How to soften the strong taste of red onion in the salad?
Leave the chopped red onion strips immersed in water with ice cubes for 10 minutes before adding to the other ingredients.
Should the salad be served chilled or at room temperature?
It can be served fresh at room temperature or slightly chilled after 20 minutes of resting in the refrigerator.
Can I use canned black-eyed peas?
Yes, wash the canned grains under abundant running water to remove the brine and drain very well before seasoning.
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