![Arrumadinho - Brazilian Black-Eyed Pea Salad](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/arrumadinho-brazilian-black-eyed-pea-salad--c0d27058-25bb-4799-adf0-2f923bd32581.png)
Recipe
Arrumadinho - Brazilian Black-Eyed Pea Salad
Samba Salad - A Vibrant Brazilian Delight
4.5 out of 5
Indulge in the flavors of Brazil with this refreshing Arrumadinho recipe. This traditional Brazilian black-eyed pea salad is bursting with vibrant colors and a harmonious blend of textures, making it a perfect side dish or light meal.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
1 hour 25 minutes (including soaking time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
Peanuts
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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2 cups (400g) black-eyed peas, dried 2 cups (400g) black-eyed peas, dried
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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1 small red onion, finely chopped 1 small red onion, finely chopped
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1 tomato, diced 1 tomato, diced
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1 avocado, diced 1 avocado, diced
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1/2 cup (60g) toasted peanuts 1/2 cup (60g) toasted peanuts
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1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
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Juice of 2 limes Juice of 2 limes
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3 tablespoons olive oil 3 tablespoons olive oil
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1 tablespoon honey 1 tablespoon honey
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories: 320 kcal / 1340 KJ
- Fat: 18g (Saturated Fat: 2.5g)
- Carbohydrates: 34g (Sugar: 6g)
- Protein: 10g
- Fiber: 9g
- Salt: 0.5g
Preparation
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1.Rinse the black-eyed peas and place them in a large bowl. Cover with water and let them soak for 1 hour. Drain.
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2.Transfer the soaked black-eyed peas to a pressure cooker. Add enough water to cover the peas and cook on high pressure for 10 minutes. Release the pressure naturally.
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3.In a separate bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
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4.In a large serving bowl, combine the cooked black-eyed peas, bell peppers, red onion, tomato, avocado, and toasted peanuts.
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5.Pour the dressing over the salad and gently toss to coat all the ingredients.
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6.Sprinkle fresh cilantro on top for added freshness.
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7.Serve chilled and enjoy!
Treat your ingredients with care...
- Black-eyed peas — Ensure that the peas are properly soaked and cooked until tender but not mushy. Overcooking can result in a loss of texture.
- Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent browning, toss the diced avocado in a little lime or lemon juice before adding it to the salad.
Tips & Tricks
- For added heat, sprinkle some finely chopped chili peppers or a dash of hot sauce over the salad.
- To make it heartier, serve Arrumadinho with a side of grilled chicken or shrimp.
- Customize the salad by adding other vegetables like cucumber or radishes for extra crunch.
- If you don't have a pressure cooker, you can cook the black-eyed peas on the stovetop until tender.
- Make a larger batch of the dressing and keep it refrigerated for up to a week to use in other salads or as a marinade.
Serving advice
Arrumadinho is best served chilled, allowing the flavors to meld together. Serve it as a refreshing side dish alongside grilled meats or as a light lunch on its own.
Presentation advice
Present this vibrant salad in a large serving bowl, allowing the colors of the ingredients to shine through. Garnish with a sprig of fresh cilantro and a sprinkle of toasted peanuts for an appealing visual touch.
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