Portuguese Black Eyed Pea Salad Salada De Feijao Frade Recipes

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PORTUGUESE BLACK-EYED PEA SALAD (SALADA DE FEIJAO FRADE)



Portuguese Black-Eyed Pea Salad (Salada De Feijao Frade) image

This salad is hearty enough to do double duty as a light summer entree. Adapted from Worldwide Recipes.

Provided by TxGriffLover

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups drained canned black-eyed peas (or cooked frozen)
1 medium onion, finely chopped
2 hard-cooked eggs, chopped
3 tablespoons extra virgin olive oil
1 tablespoon white wine or 1 tablespoon cider vinegar
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper

Steps:

  • Combine the ingredients in a salad bowl and toss gently to mix.
  • Serve at room temperature.

Nutrition Facts : Calories 235.9, Fat 13.5, SaturatedFat 2.4, Cholesterol 106, Sodium 392.1, Carbohydrate 19.6, Fiber 4.4, Sugar 1.5, Protein 9.1

PORTUGUESE CHICKPEA SALAD



Portuguese Chickpea Salad image

This is a recipe I made for my birthday bash to satisfy some vegetarians. It turned out Fantastically! I got the recipe from Fatfree.com. The person who posted it there got it from "365 Ways to Cook Vegetarian". Since I don't eat raw tomatoes, I made a small tweak to the recipe. My guests never missed the fresh tomatoes.

Provided by Ambrosia for Guen

Categories     Beans

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 head garlic, papery outside husks removed
2 (15 ounce) cans chickpeas, drained
1 tablespoon fresh basil, chopped
2 tablespoons balsamic vinegar
1/4 cup sun-dried tomato packed in oil, chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • First you have to roast the garlic. Preheat oven to 425. Slice 1/4" off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 minutes Let stand 10 minutes to cool.
  • While garlic is cooling, in serving bowl, mix chickpeas with basil and vinegar. Set aside.
  • When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.

Nutrition Facts : Calories 195.2, Fat 2.4, SaturatedFat 0.3, Sodium 826, Carbohydrate 36.7, Fiber 6.8, Sugar 0.1, Protein 8

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