Salada de feijão-frade (Portuguese black-eyed pea and tuna salad)

Name: Salada de feijão-frade (Portuguese black-eyed pea and tuna salad)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Portugal
Ingredients: 250 g Dried black-eyed peas; 2 cans Tuna in olive oil; 3 Eggs; 1 Onion; 1 clove garlic; 15 g Fresh parsley; 2 tbsp White wine vinegar; 4 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

A Portuguese summer staple: black-eyed peas with tuna, boiled egg, onion and parsley, dressed with plenty of olive oil and vinegar.

50 min15 prep · 35 cook
EasyDifficulty
430 kcalper serving

Ingredients

4 servings

Dried black-eyed peas250 g
Tuna in olive oil2 cans
Eggs3
Onion1
garlic1 clove
Fresh parsley15 g
White wine vinegar2 tbsp
Olive oil4 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Soak the black-eyed peas in plenty of cold water overnight, then drain.
2
Cover with fresh water and simmer until tender but whole, adding salt towards the end.
3
Hard-boil the eggs, then cool, peel and chop them.
4
Drain the peas and, while still warm, dress them with the oil, vinegar, minced garlic, salt and pepper.
5
Add the finely chopped onion and parsley and the flaked tuna.
6
Top with the chopped egg and serve at room temperature.

Tips and questions

Can I use canned black-eyed peas?: Yes, two 400 g cans, rinsed and drained, replace the dried peas and save all the cooking.
Why dress the beans while warm?: Warm beans absorb the oil and vinegar far better, so they are tasty all the way through.
How long does it keep?: Up to 3 days in the fridge; take it out 20 minutes before serving so the oil loosens.

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Salada de feijão-frade (Portuguese black-eyed pea and tuna salad)

Ingredients

Steps

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