Salada de Feijao Frade (Portuguese Black-Eyed Pea Salad)

About This Recipe

Salada de feijao frade brings together tender black-eyed peas with a simple, sharp dressing of vinegar and olive oil, finished with plenty of chopped onion, parsley and often hard-boiled egg for extra substance. The peas are cooked until fully tender but still holding their shape, then dressed while still slightly warm so they absorb the vinegar's tang more thoroughly than if dressed cold. A common side dish alongside grilled fish or meat, this salad reflects Portugal's broader appreciation for simple legume dishes dressed with good olive oil and sharp vinegar rather than heavier sauces.

Ingredients

Serves 4

• 2 cupsdried black-eyed peas(soaked overnight)
• 1bay leaf
• 1.5 tspsalt(for cooking)
• 1/2red onion(finely diced)
• 1/4 cupchopped parsley
• 2hard-boiled eggs(chopped)
• 1/3 cupolive oil
• 3 tbspred wine vinegar
• 1/2 tspblack pepper

Instructions

1. 1

   Cook the peas

   Simmer the soaked black-eyed peas with bay leaf and salt for 18-20 minutes until tender but still holding their shape; drain well.

2. 2

   Cool slightly

   Let the peas cool to warm.

3. 3

   Combine

   Toss the warm peas with diced onion, parsley and chopped hard-boiled egg.

4. 4

   Dress

   Whisk olive oil, vinegar and pepper together, then pour over the salad and toss.

   Dress the peas while they're still slightly warm — they absorb the vinegar's tang much more thoroughly than if dressed cold.

5. 5

   Serve

   Serve warm, at room temperature, or chilled.

Variations

• •

  Adding canned tuna makes for a heartier, more substantial version.

• •

  Some versions include diced tomato for extra freshness.

• •

  A version with a bit of garlic minced into the dressing gives extra flavor.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens as it sits, making this a good make-ahead dish.

Frequently Asked Questions