Inspired from a couple of recipes from Deborah Madison's cookbook "Vegetarian Cooking for Everyone", this highlights what is fresh, delicious and available in our summer farmer's market. As I discovered after doing some digging, cream peas (also known as lady peas) are a relative of the black-eyed pea (and hence quite bean like), but more delicate in their flavor, lending themselves well to salads where their freshness can be appreciated. With some good garlic-rubbed bread toasted on the grill, this salad is hearty enough to make a meal.
1. To cook the peas, simmer well covered in salted water until tender, 30-60 minutes.
2. To cook the barley, simmer well covered in salted water until chewy but tender, 40 minutes.
3. Combine peas, corn, barley, peppers, tomato, shallots, chives, parsley, pepper flakes and feta in a large bowl.
4. To make the dressing, combine corriander seed, lemon juice and zest and rice vinegar in a bowl. Slowly whisk in oil. Toss with salad and season to taste with salt and pepper.
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 293 | ||
Calories from Fat: 134 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 25.2mg | 8 % | |
Sodium 326.9mg | 11 % | |
Potassium 418.2mg | 11 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 27.7g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 293
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