Lady Pea Salad

Photo: Squire Fox; Styling: Mary Clayton Carl

Delicate green lady peas are perfect in this summer side. If you can't find them, sub any field pea, such as pink-eye or crowder.

Yield: Serves 8 (serving size: about 2/3 cup)
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 58
  • Fat: 5.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.7g
  • Carbohydrate: 2.5g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 237mg
  • Calcium: 17mg


  • 4 cups fresh lady peas
  • 4 cups water
  • 1/2 teaspoon kosher salt
  • 2 thyme sprigs
  • 1 small onion, trimmed and quartered
  • 1 teaspoon fennel seeds
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons whole-grain Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh chives


  1. 1. Combine first 5 ingredients in a medium saucepan; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Drain. Discard onion and thyme. Place peas on a jelly-roll pan; let cool 30 minutes.
  2. 2. Heat a small skillet over medium heat. Add fennel seeds; cook 3 minutes or until toasted, stirring occasionally. Combine fennel seeds, oil, vinegar, mustard, and pepper in a medium bowl, stirring with a whisk. Add peas; toss to coat. Stir in chives.
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