Salada de Feijão Fradinho

Ingredients

• 400 gblack-eyed peas — cooked
• 1onion
• 80 mlolive oil
• cilantro — chopped
• limejuiced
• to tastefine sea salt

Method

1. Rinse 400 g of black-eyed peas under cold running water to remove any debris. Place them in a large pot and cover with about 5 cm of water. Bring to a boil over high heat, then reduce to a simmer. Cook until the peas are tender but still hold their shape, about 20 to 30 minutes. You'll know they're ready when they are soft to bite but not mushy.
2. While the peas are cooking, finely chop 1 onion. In a small skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, stirring occasionally to prevent browning. This should take about 5 to 7 minutes.
3. Once the peas are cooked, drain them and let them cool to room temperature. Transfer the peas to a large mixing bowl. Add the sautéed onions along with the oil from the skillet to the bowl with the peas.
4. Chop a handful of cilantro, enough to yield about 2 tablespoons, and add it to the bowl. Squeeze the juice of one lime over the mixture. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The lime juice should brighten the flavors, and the salt should enhance them without overpowering.
5. Gently toss the salad using two large spoons, ensuring the peas and onions are evenly coated with the dressing. Be careful not to mash the peas; they should remain whole and intact for the best texture.
6. Serve the Salada de Feijão Fradinho immediately, garnished with additional cilantro if desired. This salad is best enjoyed fresh, accompanied by crusty bread to soak up the flavorful dressing.