Arrumadinho - Brazilian Black-Eyed Pea Salad

Ingredients

• 2 cups (400g) black-eyed peas, dried 2 cups (400g) black-eyed peas, dried
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 tomato, diced 1 tomato, diced
• 1 avocado, diced 1 avocado, diced
• 1/2 cup (60g) toasted peanuts 1/2 cup (60g) toasted peanuts
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• Juice of 2 limes Juice of 2 limes
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 tablespoon honey 1 tablespoon honey
• 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

1. 1.
   Rinse the black-eyed peas and place them in a large bowl. Cover with water and let them soak for 1 hour. Drain.
2. 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.
3. 3.
   In a separate bowl, whisk together the lime juice, olive oil, honey, salt, and pepper to make the dressing.
4. 4.
   In a large serving bowl, combine the cooked black-eyed peas, bell peppers, red onion, tomato, avocado, and toasted peanuts.
5. 5.
   Pour the dressing over the salad and gently toss to coat all the ingredients.
6. 6.
   Sprinkle fresh cilantro on top for added freshness.
7. 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.