|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
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