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Simple Pea Salad

Simple Pea Salad


Prep Time: 25 minutes

Cook Time: 15 minutes –1hour to chill

Serves: 4



Your Favorite Knife

Cutting board

Medium Bowl

8 quart pot

Wooden spoon



    * 8oz fresh shelled pink-eyed peas

* 2 Creole Tomatoes quartered

* 3 Anahein Peppers seeds removed, cut into strips.

* 2 cucumbers chopped

* 1 bunch fresh basil chopped (3 ounces)

* 1 medium sweet onion chopped

    * 2 teaspoons honey

    * 1/4 cup extra-virgin olive oil

* 1  fresh dill chopped

* 1 bunch fresh flat leaf parsley chopped

* 1 cup Ryals feta cheese crumbled

* a few dashes of White Wine Vinegar

* Salt & Pepper to taste

* top with Purple Radish microgreens (optional)




Fresh shelled Pink-eye peas in a medium sized bowl fill with water just covering the peas soak 15 minutes.

Preheat oven to 450.

While peas are soaking chop all your other ingredients: tomatoes, Anahein peppers, cucumbers, onion, and all your herbs.

Once the oven is at 450 place the tomatoes, peppers, & onion with a little olive oil drizzled as well as salt & pepper to taste in the oven for 15 minutes. Once the veggies are roasted allow to cool to room temperature.

Pour the soaked peas with a few added cups of water into an 8 quart pot with a little salt. Boil over med—high heat for 8-12 minutes or until tender. Strain and allow to cool.

Once the roasted vegetables & peas have cooled mix together in a medium bowl along with cucumbers, fresh herbs, feta, white wine vinegar, honey, salt & pepper to taste. Chill 1 hour. Serve as a side or bean dip with chips.








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