Salada de bacalhau com feijão fradinho | Rita Lobo | Cozinha Prática

Rita Lobo teaches how to make cod salad with black-eyed peas. The salad is refreshing and an excellent option to serve as a starter at Christmas dinner. #NhacGNT #RitaLobo #PracticalCooking Ingredients: 1 and ½ cups (tea) of cooked black-eyed peas (without broth) 250g frozen cod, desalted and shredded 1 onion 1 cup (tea) of sweet grape tomatoes 2 tablespoons of olive oil Juice of 1 Tahiti lime ¼ cup (tea) of fresh parsley leaves Salt and freshly ground black pepper (to taste) Preparation method: Bring a medium pot of water to a boil over high heat. When it boils, add the frozen cod (desalted and shredded) and cook for 10 minutes. In that time, it will defrost and cook. Meanwhile, prepare the other ingredients. Peel and cut an onion into medium cubes. Wash, dry and cut the tomatoes in half. Wash, dry and roughly chop the parsley. Place a frying pan over medium heat, add 1 tablespoon of olive oil and sauté the onion until golden. Turn off the heat. Drain the water from the cod, transfer the flakes to the frying pan and mix with the browned onions. Add the black-eyed peas (without broth) and the tomatoes. Drizzle with the remaining olive oil, lemon juice and season with salt and black pepper to taste. Mix well. Transfer to a salad bowl and finish with chopped parsley. Serve at room temperature or refrigerate. Can be served chilled. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br