ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Pea Salad with Radishes, Tomatoes, and Mint

Photo: Randy Mayor; Styling: Cindy Barr
Yield 6 servings (serving size: 2/3 cup)
Chickpeas, black-eyed peas, or lady peas could also be used in this salad.

Ingredients

  • 1 1/2 cups fresh pink-eyed peas
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon olive oil
  • 2 cups grape or cherry tomatoes, halved
  • 1 cup thinly sliced radishes (about 8)
  • 1/4 cup chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Mint sprigs (optional)

Nutrition Information

  • calories 217
  • caloriesfromfat 22 %
  • fat 5.4 g
  • satfat 0.7 g
  • monofat 2.4 g
  • polyfat 1.6 g
  • protein 10.2 g
  • carbohydrate 34 g
  • fiber 9.6 g
  • cholesterol 0.0 mg
  • iron 3.5 mg
  • sodium 145 mg
  • calcium 65 mg

How to Make It

  1. Sort and wash peas; place in a small saucepan. Cover with water to 2 inches above peas; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.

  2. Combine juice, vinegar, and oil in a small bowl; stir well with a whisk.

  3. Combine peas, tomatoes, and remaining ingredients in a medium bowl. Drizzle juice mixture over salad, tossing to coat. Cover and chill. Garnish with mint sprigs, if desired.