Vinagrete de Feijão

Name: Vinagrete De Feijão
Prep time: 5 min
Total time: 5 min
Yield: 450 ml
Cuisine: Latin
Ingredients: 150 g Black-Eyed Pea; 0.5 g Bay Leaf; 200 g Tomato; 120 g Onion; 20 g Chile; 20 g Parsley; 20 g Cilantro; 10 g Scallion; 5 g Chile; 1 g Salt; 22.5 ml Lime Juice; 90 ml Olive Oil; 1.2 g Garlic

Independent adaptation of a publicly published Alex Atala recipe. Not affiliated with, sponsored by, or endorsed by Alex Atala.

Vinagrete De Feijão from a starred kitchen.

Ratio

Lime Juice 23 mlOlive Oil 90 ml

Ingredients

Black-Eyed Pea — 150 g
Bay Leaf — 0.5 g
Tomato — 200 g
Onion — 120 g
Chile — 20 g
Parsley — 20 g
Cilantro — 20 g
Scallion — 10 g
Chile — 5 g
Salt — 1 g
Lime Juice — 22.5 ml
Olive Oil — 90 ml
Garlic — 1.2 g

Method

Pour to the lines in order (bottom → top): Lime Juice, Olive Oil.
Add finishing notes: Black-Eyed Pea, Bay Leaf, Tomato, Onion, Chile, Parsley.
Cap the jar and shake until emulsified.

Provenance

Alex Atala works in Brazilian / Amazonian at D.O.M.; credentials include Michelin 2* (D.O.M., São Paulo).

Originally published as Vinagrete de Feijão.

Adapted from a Alex Atala recipe (Alex Atala / Casa Vogue (peixe na bananeira)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Alex Atala / Casa Vogue (peixe na bananeira) (published as “Vinagrete de Feijão”). Full citation lives in Provenance.

Add to a jar