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
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
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 draft, 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.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use parsley instead of coriander.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Mix the dressing one day ahead and refrigerate it 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?
Mix the dressing one day ahead and refrigerate it 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
