To be honest, we didn't care for this recipe. We found it too bland. We finished our plated because we were hungry, but I am not making it again.
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)
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Amount per serving
- Calories: 217
- Calories from fat: 22%
- Fat: 5.4g
- Saturated fat: 0.7g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.6g
- Protein: 10.2g
- Carbohydrate: 34g
- Fiber: 9.6g
- Cholesterol: 0.0mg
- Iron: 3.5mg
- Sodium: 145mg
- Calcium: 65mg
- 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)
- 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.
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