LernerCohen Healthcare

Recipe of the Week
                 October 29th – November 2nd, 2007
 Fresh Pea Salad with Radishes, Tomatoes, and Mint
Chickpeas, or lady peas could also be used in this salad. 
Yield:  6 servings; serving size:  2/3 cup    
·        1 ½ cups black-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)
·        ¼ cup chopped fresh mint
·        ¼ teaspoon salt
·        ¼ teaspoon freshly ground black pepper
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. 
 
Nutrition Facts Per Serving
Calories:  217
Protein:  10.2 g
Carbohydrates: 34 g
Total fat:  5.4 g
Saturated Fat:  0.7 g
Fiber:  9.6 g
Cholesterol:  0 mg
Sodium:  145 mg
                                                          Brought to you by: Gretchen Heggerick, MSRD
                                                                        Cooking Light, July, 2007