Recipe for refreshing black-eyed pea salad from Inter TV Costa Branca Green-eyed peas, a traditional ingredient in northeastern cuisine, are the star of the recipe shown in the segment "Bom Que Só", on Inter TV Rural, this Sunday (26). Prepared by gastrologist Alexandre Dantas, the salad combines fresh vegetables, lemon dressing and olive oil and is a nutritious and refreshing option to accompany meals or serve as a main dish. The dish uses simple ingredients and highlights one of the most consumed grains in the hinterland. Once ready, the salad can still be refrigerated to make it tastier. ? Click here to follow the g1 RN channel on WhatsApp See the step-by-step recipe below: Ingredients For the salad 500 g of string beans 20 cherry tomatoes cut in half (or 2 ripe seedless tomatoes, chopped) 1 small red onion, sliced 1/2 yellow pepper, chopped 1/2 red pepper, chopped 1 small seedless cucumber, chopped Chives to taste 2 bay leaves Salt taste Enough water for cooking For the sauce Juice of 1 lemon 2 fried garlic cloves 2 tablespoons of olive oil Salt to taste Black pepper to taste Method of preparation Cook the beans After removing the impurities, leave the string beans to soak for about 24 hours, changing the water a few times during this period. Cook the grains in boiling water with the bay leaves. Do not add salt at the beginning of cooking to prevent the grains from darkening. When the beans are soft but still firm, add the salt, cook for another minute and drain. Reserve the broth for another preparation and let the beans cool. Prepare the sauce Mix the lemon juice, fried garlic, salt, black pepper and olive oil. Beat with a fork or whisk until a homogeneous and slightly creamy sauce forms. Assemble the salad In a bowl, mix the cold beans with the red onion, tomatoes, peppers, cucumber and chives. Drizzle with the sauce and mix gently to coat all the ingredients. Transfer to the serving dish. Tips from chef Alexandre Dantas recommends soaking the red onion in very cold water before preparing it. This reduces acidity and makes the ingredient crispier. Another tip is to refrigerate the salad for about 30 minutes before serving. According to the gastrologist, this time helps the beans to absorb the seasonings better. Those who want to make the recipe even more regional can finish the dish with cubes of coalho cheese.