Salad of Black-Eyed Peas with Tuna
This Portuguese salad of black-eyed peas with tuna, called salada de feijão-frade com atum in Portugal, is a classic dish. It's a mix of black-eyed peas, canned tuna, onion, olive oil, and parsley. Very economical!
Ingredients
- 1 1/2 cup dried black-eyed peas, picked over and rinsed
- 5 tablespoons extra-virgin olive oil, or more if needed
- 3 tablespoons white wine vinegar, or more if you want a zingier taste
- 1 small yellow onion, cut in half then sliced into thin half moons (about 1/2 cup)
- 2 small garlic cloves, minced
- 4 tablespoons flat-leaf parsley leaves, thinly sliced
- 9 ounces (1 1/2 six-ounce cans) imported tuna in oil, well drained and lightly flaked
- Kosher salt and freshly ground black pepper
Instructions
- Place the black-eyed peas in a large saucepan, add enough water to cover, and soak for 2 hours. Drain and fill the pot with fresh water. Bring to a boil over high heat, reduce the heat to low, and simmer until the beans are tender but still hold their shape, 20 to 30 minutes. Drain and set aside.
- In a small bowl, whisk the oil and vinegar until blended.
- In a large serving bowl, combine the black-eyed peas, onion, garlic, and 3 tablespoons of the parsley. Pour in about 3/4 of the dressing and toss to coat. If you'd like, add some or all of the remaining dressing. Fold in the tuna, season with salt and pepper to taste, and cover with plastic wrap. Refrigerate for at least 2 hours for the flavors to blend.
- Remove from the fridge 30 minutes before serving. Take a taste and, if desired, add a splash of oil or vinegar or season with salt and pepper. Toss, sprinkle with the remaining 1 tablespoon of parsley, and bring to the table.
Nutrition
Serving: 1portion | Calories: 497kcal | Carbohydrates: 40g | Protein: 32g | Fat: 24g | Saturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 20mg | Sodium: 267mg | Fiber: 7g | Sugar: 5g