Portuguese Black-Eyed Pea Salad
Salada de feijão-frade com tomate

The best time to make this cold black-eyed pea salad is late spring through summer.

That’s when:

• Tomatoes are at their sweetest and juiciest
• Fresh herbs like cilantro are more aromatic
• The salad is most refreshing as a chilled side dish

In Portugal, this salad is especially popular during summer grilling and outdoor meals.

We always recommend making this Portuguese black-eyed pea salad in late spring or summer. When tomatoes are in peak season, they bring natural sweetness and depth that elevate the entire salad.

Cilantro is also more vibrant during warmer months, giving this black-eyed pea salad with tomato and cilantro its signature freshness.

In colder months, we adjust by using cherry tomatoes and slightly increasing acidity, but for the most authentic flavor, summer is ideal.

You can buy all the ingredients in your local supermarket. Black-eyed peas can be found dried or canned in most supermarkets. Dried beans give a better texture if you have time to cook them, but canned beans work well when rinsed properly.

Tomatoes should come from local markets whenever possible. This is especially important for a Portuguese black-eyed pea salad, where freshness defines quality.

Red onion, garlic, and cilantro are widely available, but freshness matters. Cilantro should be bright and aromatic, and garlic should always be freshly grated – not pre-minced.

Olive oil is a key ingredient. We always use a good-quality extra virgin olive oil, ideally Portuguese, because it adds depth and ties the entire salad together.

Yes, you can adjust it a little depending on what you have.

If you don’t have black-eyed peas, you can use chickpeas or white beans. The texture will be slightly different, but still good.

If you don’t have cilantro, use parsley instead. It will be milder but still fresh.

Red onion can be replaced with shallots if you want a softer taste.

You can reduce the garlic if you prefer a lighter flavor, or just skip it.

Yes, and it works very well as part of a full meal.

For a main dish, we often serve this Portuguese black-eyed pea salad with grilled or Baked Fish, especially sardines or Sea Bream. It also goes very well with Breaded Beef Steak or juicy Veal Cutlets.

It can be part of a bigger Portuguese-style entradas with olives, bread, cheese, and other small dips such as Portuguese Tuna Dip or Portuguese Sardine Dip. Sometimes we even eat it on its own with bread, especially on hot days when we want something light. It’s typically served cold or at room temperature.

For a dessert, you can make Portuguese Custard Cream (Leite Creme), Pastel de Nata. You can also serve Port Wine Poached Pears.

To make the best black-eyed pea salad recipe, we recommend:

1. Don’t overcook the beans – they should stay intact. If you use canned beans, just drain and rinse the liquid.
2. Use ripe, flavorful tomatoes.
3. Finely grate the garlic instead of chopping it.
4. Add salt in layers, not all at once.
5. Let the salad rest before serving.
6. Always taste and adjust olive oil and vinegar at the end.

Can I eat black-eyed pea salad cold?
Yes. This salad is traditionally served cold or at room temperature.

What is the Portuguese name for black-eyed peas?
In Portuguese, black-eyed peas are called feijão-frade.

What herbs are used in Portuguese black-eyed pea salad?
Traditionally, cilantro (coentros) is used, but parsley is also a common alternative.

We pair this black-eyed pea salad with tomato and cilantro with fresh, crisp drinks.

A Portuguese white wine works beautifully, especially one with citrus notes. Vinho Verde is an excellent choice thanks to its light effervescence and acidity.

Sparkling water with lemon is perfect for a non-alcoholic option.

A light beer also pairs well, especially in warm weather.

This black-eyed pea salad is best within 24 hours, when the ingredients are still crisp and vibrant.

It can be stored in the refrigerator for up to 2 days. Over time, the salad becomes more marinated and softer in texture. Some prefer this deeper flavor, but it loses some freshness.

To refresh leftovers, we usually add a drizzle of olive oil and a small amount of fresh cilantro before serving again.