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

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

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

1/4 cup chopped fresh mint

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Mint sprigs (optional)

Preparation

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.