Chickpeas, black-eyed peas, or lady peas could also be used in this salad.
Cooking Light JULY 2007
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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