Tuna and Black Eyed Pea Salad (Salada de Atum e Feijão Frade)
This Salada de Atum e Feijão Frade (Tuna and Black Eyed Pea Salad) is a refreshing and nutritious dish from Cape Verdean cuisine. It's perfect for a light lunch or as a side dish for a larger meal.
Ingredients
- 1 can (12 oz) of tuna, drained
- 1 can (15 oz) of black eyed peas, drained and rinsed
- 1 small red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup of fresh parsley, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the tuna, black eyed peas, red onion, red bell pepper, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the tuna and black eyed pea mixture and toss gently to coat.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 0 minutes
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 30g
- Fat
- 8g
Supplies
Large mixing bowl Small mixing bowl
Tools
Whisk Knife Cutting board
Serving suggestions
Serve the Salada de Atum e Feijão Frade chilled as a side dish with grilled fish or as a topping for a green salad.
Tips & tricks
For added flavor, you can add a squeeze of fresh lemon juice or a sprinkle of paprika before serving.
Cost
$10