THE VINEGAR-STUNG PULSE

(Our Play on Black-Eyed Bean Salad / Salada de Fradinho)

THE VINEGAR-STUNG PULSE

Ingredients: 400g Black-eyed beans (canned/rinsed), 1 Onion (minced), 2 Hard-boiled eggs (chopped), 1 can Tuna (drained), 1 tsp Black pepper, 1 tsp Salt, 100ml Extra virgin olive oil, 2 tbsp Red wine vinegar...

Ingredients

  • 400g Black-eyed beans (canned/rinsed)
  • 1 Onion (minced)
  • 2 Hard-boiled eggs (chopped)
  • 1 can Tuna (drained)
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 100ml Extra virgin olive oil
  • 2 tbsp Red wine vinegar

Cooking Method

  1. The Architect Combine beans, onion, tuna, and eggs in a large bowl.
  2. The Bloom Whisk vinegar, oil, and spices with a tiny 5ml splash of warm water to help the pepper oils release.
  3. The Marriage Pour the spiced silk over the pulse mixture; toss gently until every bean is glistening.
  4. The Swell Let sit for 20 minutes to allow the vinegar to soften the onion architect.
  5. The Final Flourish Top with a massive hit of raw fresh parsley before serving cold.

Cuisine: Portuguese

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