Fresh Pea Salad with Radishes, Tomatoes, and Mint |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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) |
Directions:
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.
2. Combine juice, vinegar, and oil in a small bowl; stir well with a whisk.
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.
|
|