Photo: Randy Mayor; Styling: Cindy Barr
6 servings (serving size: 2/3 cup)

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.

Ratings & Reviews

charoulli's Review

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

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.