Brazilian Black Eyed Bean Salad or Salada de Feijao Verde (In Association with Magimix)

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The cuisine for this summer is of course Brazilian since everyone has been infected by World Cup fever. My little contribution to that are a selection of Brazilian recipes that I thought I’d try out using ingredients that are new to me.

Brazil World Cup
By: A C Moraes

In my research, I found that Black Eyed Beans or sometimes called peas is quite predominant in the cuisine. It’s found in Feijoada, the street food Acaraje, stews and salads.

So here I made a Brazilian Black Eyed Bean Salad  or Salada de Feijao Verde. It’s quite simple once you get all the ingredients together. In this salad, I added, the black eyed beans, tomato, avocado, red onions and coriander.

Adding avocado to a salad with tomatoes has shown to increase absorption of lycopene and beta-carotene, recent research shows. Even avocado oil added to salad gets the same results. The best way to get the most beneficial part (the darkest green area under the skin) of avocado is to peel the skin off by hand. Avocados themselves contain a large array of carotenoids which is believed to be the key factor in its anti-=inflammatory properties. Avocados also contain good fats which is high in Oleic acid which is shown to lower the risk of heart disease.

I made this salad using the Magimix 4200XL Food Processor to chop all the ingredients. This very handy kitchen appliance  made quick work of it. I am really impressed with all the different blades that come with it and the variety of functions it has like besides the obvious slicing, chopping and grating to mixing bread dough and making smoothies with it’s special blender attachment.

Brazilian Black Eyed Bean Salad or Salada de Feijao Verde

A simple, healthy recipe using Black Eyed beans, avocado and tomatoes. Work really well as a side salad or bring it along to a picnic.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes


  • I can black eyed beans or use 400g rehydrated dry beans if you can find them
  • 1 large onion red or white
  • 1 red pepper diced
  • 1 avocado cut into small cubes
  • 2 medium sized tomatoes or a handful of cherry tomatoes cubed
  • 1 handful of coriander chopped
  • 1 lime
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • Salt and pepper to taste


  • If you are using dried beans, boil for about 20 minutes until tender, then drain.
  • For this recipe, I used the main bowl and the main blade to chop the ingredients.
  • Firstly, I put in the peeled onions and roughly chopped them using the pulse button
  • Then, I added the tomatoes and coriander and chopped those too
  • To assemble the salad, mix all the ingredients in a bowl.
  • Make the dressing in another bowl by mixing in the olive oil, vinegar, lime juice and seasoning
  • Dress the salad and adjust seasoning.
  • Serve.

Magimix provided EatCookExplore with the food processor for this recipe. 
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