Green Split Pea Salad
Split peas are not just for soups! Split peas are a good source of vitamin A, vitamin K, and vitamin C. Combined with corn, tomatoes, and red onion; you’ll get a beautifully colorful dish that is packed with nutrients.
Ingredients
Salad Ingredients
- 2/3 cup green split peas
- 1 1/2 cup vegetable broth
- Salt to taste
- 2 cups cherry tomatoes halved
- 1 1/2 cups sweet corn kernels fresh, frozen, or canned
- 1/2 cup red onion finely diced
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh basil chopped
Dressing Ingredients
- Juice of 1 medium lemon
- Zest of half of a medium lemon
- 2 tbsp extra-virgin olive oil
- 1 tbsp mustard
- 2 cloves garlic minced
- 1-2 tsp honey or maple syrup
Instructions
- To cook the green split peas, bring the vegetable broth to a low simmer. Add the split peas and cook, uncovered, for 15 to 20 minutes or until all the liquid is absorbed or split peas are tender but not mushy. Salt to taste.
- Remove from heat and allow to cool as you finish preparing the other ingredients.
- As the split peas are simmering, halve the cherry tomatoes, dice the onion, mince the garlic and zest and juice one lemon.
- Combine the dressing ingredients in a small jar with a sealing lid. Shake vigorously to combine.
- Add all the salad ingredients to a large mixing bowl. Drizzle with the prepared dressing and gently fold together until well mixed. Serve immediately and enjoy, or store in the refrigerator and serve chilled if you prefer.
Notes
Recipe from streetsmartnutrition.com.