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.
How to Make It
Step 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.
Step 2
Combine juice, vinegar, and oil in a small bowl; stir well with a whisk.
Step 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.
You May Like
phuber's Review
My husband LOVES this recipe. I use it all summer long. For time's sake, I often use frozen, thawed black eyed peas. Not quite the same, but great in a pinch.
charoulli's Review