Fresh Pea Salad with Radishes, Tomatoes, and Mint

2 Reviews
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Photo: Randy Mayor; Styling: Cindy Barr
Yield
6 servings (serving size: 2/3 cup)
By Charity Ferreira
July 2007
RECIPE BY Cooking Light

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

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)

Nutritional Information

  • Calories 217
  • Caloriesfromfat 22%
  • Fat 5.4g
  • Satfat 0.7g
  • Monofat 2.4g
  • Polyfat 1.6g
  • Protein 10.2g
  • Carbohydrate 34g
  • Fiber 9.6g
  • Cholesterol 0.0mg
  • Iron 3.5mg
  • Sodium 145mg
  • Calcium 65mg

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.

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Ratings & Reviews

charoulli's Review

phuber
October 12, 2012
To be honest, we didn't care for this recipe. We found it too bland. We finished our plated because we were hungry, but I am not making it again.

phuber's Review

charoulli
August 04, 2009
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.