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 Cooking Light

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Nutritional Information

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

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

  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.
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