Fresh Pea Salad with Radishes, Tomatoes, and Mint

Photo: Randy Mayor; Styling: Cindy Barr
Chickpeas, black-eyed peas, or lady peas could also be used in this salad.

Yield:

6 servings (serving size: 2/3 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

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

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.

Note:

Charity Ferreira,

July 2007