Black Eyed Peas Salad (Salada de Feijão Fradinho)

My first recipe! I love this recipe, very versatile and it can be used in many different ways. For example, only this year I’ve prepared for several different events, back in July 2016, I taught a hands on workshop at the Carnegie Library in Oakland and this salad was one of the recipes for the evening. Explore your creativity and play with the ingredients a little! Enjoy!


  • 1 cup of dried black eyed peas (it makes 3 cups of cooked beans)
  • 2 tomatoes (small)
  • 2 cucumber
  • 1 green or colored pepper
  • 1 bunch of cilantro
  • 1 small onion
  • Salt to taste
  • 2 limes
  • 1 Tablespoon of olive oil


  • Soak the beans overnight or at least 4 hours. Rinse and cook for 30 minutes or until soft. Remove the water and let it cool down.
  • Chop: Tomatoes, cucumber, green pepper, cilantro, and onion.
  • In a bowl add: Juice of 2 limes + 1 Olive oil, salt + chopped onions. Mix and add beans. Mix it well and add the remaining ingredients
  • Let it rest in the refrigerator for about 15 minutes and it’s ready to serve.

Other suggested ingredients:

  • Corn, green olives, shredded carrots, parsley or green onions instead of cilantro



  • 1 xícara de feijão fradinho seco (faz 3 xícaras de feijão cozido)
  • 2 tomates (pequenos)
  • 2 pepino
  • 1 pimentão verde ou colorido
  • 1 maço de coentro
  • 1 cebola pequena
  • Sal a gosto
  • 2 limões
  • 1 colher de sopa de azeite

Modo de preparo:

  • Embeber os grãos durante a noite ou pelo menos 4 horas. Enxágüe e cozinhe por 30 minutos (sem pressão) ou até ficar macio. Tire da água e deixe esfriar.
  • Corte os tomates, pepino, pimentão, coentro e cebola.
  • Em uma tigela adicione: Suco de 2 limões + 1 colher de sopa de azeite + sal + cebola picada.
  • Misture e adicione feijão. Misture bem e adicione os ingredientes restantes.
  • Deixe descansar na geladeira por cerca de 15 minutos e está pronto para servir.
  • Outros ingredientes sugeridos:

Milho, azeitonas verdes, cenouras trituradas, salsa ou cebolinha em vez de coentro

By |2018-04-10T09:41:21+00:00August 31st, 2017|Recipes|Comments Off on Black Eyed Peas Salad (Salada de Feijão Fradinho)

About the Author:

I describe myself as a Brazilian making food since that is what I do. All my culinary training comes from cooking for and with my family since I was little. My cooking became a big part of me and my life when I moved abroad in 2006. Back then, I saw food as just food, no labels; it was the food that I grew up eating and I missed dearly. Cooking abroad allowed me to keep my culture alive and share with others, specially my son, who learned how to be Brazilian abroad. I describe my journey into cooking abroad as a daily experiment, since learning how to say the name of an ingredient in English, then trying to find it in a local store or not finding it at all and learning how to find a replacement became part of my life for the last 11 years and I’m sure it will be for many years to come. So… the blog… Food to me cannot be isolated to just food, there are cultural, societal, emotional, geographic, economical and many other influences that affect the way we cook and eat. What can you expect? A variety of posts with tips, recipes, food memories, etc. etc. Thanks for joining me in this new journey. Bom apetite!