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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 mins
Cook Time20 mins
Total Time35 mins


  • 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.