Light and delicious. It was even good without the parsley which I didn't have. I think it may work with basil or maybe mint too. Even the kids loved it. A great summer salad/picnic dish. I believe lady peas are the same as white acre peas which is what I used.
Marinated Lady Peas
A light, lemony vinaigrette complements the delicate flavor of lady peas.
Yield: 8 servings (serving size: 1/2 cup)
More From Cooking Light
Amount per serving
- Calories: 100
- Calories from fat: 26%
- Fat: 2.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.4g
- Protein: 2.4g
- Carbohydrate: 16.4g
- Fiber: 4.2g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 159mg
- Calcium: 101mg
- 4 cups fresh lady peas
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 1/2 tablespoons extravirgin olive oil
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 1/4 cup sliced shallots
- 3 tablespoons chopped fresh parsley
- 1/8 teaspoon freshly ground black pepper
- Sort and wash lady peas; cook peas in boiling water for 20 minutes or until tender. Drain.
- Combine juice and next 4 ingredients (through garlic) in a large bowl. Add peas, shallots, parsley, and pepper; toss well. Cover and chill.
Only you will be able to view, print, and edit this note.Add Note