The Middleton Farm CSA, LLC News

Located in central Michigan, Middleton Farm uses all natural farming methods to produce only the best meats, fruits and vegetables that nature has to offer.


Radish and pea salad with tomato and mint

Posted on July 22, 2010 at 3:50 PM

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


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


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)



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.

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.

Categories: Veggies and Sides