Quick Feijoada Salad

A quick yet very delicious feijoada salad inspired by one of Brazil's most traditional and famous dishes, feijoada. It can be served either warm or chilled, as a side dish or main dish.
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 4


  • For the feijoada salad:
  • 3 strips uncooked smoked bacon chopped
  • 5.3 ounces your favorite smoked sausage either quartered or sliced into rounds, 150 g, if paio is not available
  • 1/2 small yellow onion small diced
  • 2 cloves of garlic minced
  • 2 cups chopped collard greens fresh or frozen and thawed
  • 1/4 cup dry white wine
  • Salt and ground black pepper to taste
  • 1 can black beans drained, 26.5oz or 715 g
  • 1 teaspoon freshly squeezed lime juice
  • 6-8 grape tomatoes halved
  • Slivers of Parmesan cheese
  • For the orange vinaigrette:
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste


  1. In a large, non-stick frying pan, fully cook both the bacon and sausage together over medium-high heat, stirring occasionally (about 5-7 minutes). Remove from the pan with a slotted spoon and set aside on a plate lined with paper towels.
  2. In the same pan, sweat the chopped onion in the rendered bacon fat over medium heat for about 1-2 minutes, stirring occasionally (Note: the goal is to cook the onion without browning). Add the garlic and cook for about 1 minute, stirring often. Add the chopped collard greens (if using frozen greens, please let thaw first and remove any excess water) and cook, stirring occasionally, for about 2 minutes over medium heat. Add back to the pan both the cooked bacon and sausage. Immediately add the wine and let evaporate. Season with salt and pepper to taste, and stir.
  3. In a medium to large bowl, stir in together the cooked ingredients with the canned, drained black beans, adjusting the salt and pepper if necessary. Then, stir in the lime juice to bring out all the flavors. In a separate small bowl, prepare the vinaigrette by adding orange juice and slowly pour in the olive oil, whisking well until thickened. Whisk in salt and ground black pepper to taste.
  4. Toss the black bean mixture with the orange vinaigrette. Add the halved tomatoes and serve the feijoada salad either warm or chilled with slivers of Parmesan cheese on top. Enjoy!