Brazilian Black-Eyed Pea and Hearts of Palm Salad

Instructions

1. 1

   Drain and rinse 300 g cooked black-eyed peas and 200 g hearts of palm under cold water. Pat them thoroughly dry with paper towels to avoid excess moisture. Slice the hearts of palm into 1 cm thick rounds. Cut 150 g cheese into 1 cm cubes. Finely dice 100 g red bell pepper and 50 g red onion. Set aside a large salad bowl and a wide skillet on the stove.

2. 2

   Heat 15 ml of extra virgin olive oil in the wide skillet over medium heat for 1 minute. Add 100 g diced red bell pepper and 100 g sweet corn kernels. Cook for 4 to 5 minutes, stirring occasionally with a wooden spoon, until the vegetables are tender and slightly charred on the edges. If they start to stick, turn the heat down slightly. Transfer to a plate to cool.

3. 3

   In the same skillet over medium-high heat, add 5 ml of extra virgin olive oil. Place the 150 g of cheese cubes in a single layer. Sear for 3 to 4 minutes total, turning the cubes with tongs or a spatula every minute until all sides are golden brown and crisp. Take the skillet off the heat immediately so the cheese does not melt completely into the pan.

4. 4

   In your large salad bowl, add the rinsed black-eyed peas, sliced hearts of palm, sautéed corn and red pepper mixture, and 50 g finely chopped red onion. Gently mix the ingredients together using two large spoons so the delicate hearts of palm rounds do not break apart or turn mushy.

5. 5

   Drizzle the remaining 20 ml of extra virgin olive oil evenly over the salad mixture. Add 15 g of coarsely chopped fresh cilantro. Toss gently from the bottom up for about 30 seconds until every ingredient is lightly coated with olive oil and the herb is distributed evenly throughout the bowl.

6. 6

   Divide the fresh salad evenly among four serving plates or shallow bowls. Top each portion immediately with the warm, seared cheese cubes straight from the pan. The contrast between the cool, crunchy salad and the warm, salty cheese creates the authentic Brazilian texture. Serve right away.

Serve with

Sauce

Brazilian Green Herb Dip (Molho Verde)

Brazilian · 15 min

Drink

Thai Pandan Limeade (Nam Manao Bai Toei)

Thai · 25 min