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Salada de Feijão Recipe

Brazilian · Salad · 15 min total

A refreshing Brazilian black bean salad with a tangy vinaigrette, perfect as a side dish or light lunch.

Ingredients

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1/2 cup finely chopped red onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lime juice
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the black beans, red onion, red and green bell peppers, parsley, and cilantro.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, garlic, salt, and pepper.
3. Pour the vinaigrette over the bean mixture and toss gently to combine.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.

Tips

• For a more substantial salad, add diced avocado or crumbled feta cheese.
• This salad keeps well in the refrigerator for up to 3 days.
• If using dried beans, cook them until tender but not mushy.

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