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

Charity Ferreira
Recipe by Cooking Light July 2007

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Combine juice, vinegar, and oil in a small bowl; stir well with a whisk.

  • 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.

Nutrition Facts

217 calories; calories from fat 22%; fat 5.4g; saturated fat 0.7g; mono fat 2.4g; poly fat 1.6g; protein 10.2g; carbohydrates 34g; fiber 9.6g; cholesterolmg; iron 3.5mg; sodium 145mg; calcium 65mg.