This tasty salad is an excellent way to enjoy fresh (or frozen) black eyed peas. Black eyed peas came to South America from Africa. They are an important ingredient in Brazilian cooking, particularly in the famous street food snack acarajé. The black eyed pea has many regional names in Portuguese - including one name that translates to "lizard bean". Read more about these interesting names in this article from the blog Flavors of Brazil.In Brazil, tuna fish is often added to this type of salad.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
- 3 cups fresh (or frozen) black eyed peas (about 16 ounces)
- 1/2 cup sliced green olives
- 1 large white onion
- 1 red pepper, diced
- 1/4 cup minced green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped parsley
- Juice of 1 lime
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 hard boiled eggs for garnish
- Slice the onion in half, then place the cut side down on a cutting board. Slice the onion into thin half moons, retaining the curve of the onion, so that they look like little curls. Place the sliced onions in a bowl, add a teaspoon of salt and cover with water. Let onions soak in the salt water for 10 minutes.
- Cook the black eyed peas in salted water until just tender (15-20 minutes), and drain. Rinse with cold water and drain well.
- In a large bowl, add the black eyed peas, chopped red pepper, green onions, parsley and cilantro.
- Drain the sliced onions and add to the black eyed peas.
- Whisk the lime juice, olive oil, vinegar, and cumin together, then toss with salad. Season with salt and pepper to taste. Garnish salad with wedges of hard boiled egg.
- Serves 4-6 as a side salad.