Sweet, edible-podded peas make a bright, crisp and colorful salad, which is easily varied by substituting shallots for scallions or adding asparagus to the mix. Source: EatingWell Magazine, Summer 2002

Beth-Ann Bove


Ingredient Checklist


Instructions Checklist
  • Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.

  • Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.

Nutrition Facts

105 calories; 7.3 g total fat; 1 g saturated fat; 154 mg sodium. 261 mg potassium; 8.3 g carbohydrates; 2.9 g fiber; 4 g sugar; 2.5 g protein; 1632 IU vitamin a iu; 67 mg vitamin c; 57 mcg folate; 53 mg calcium; 2 mg iron; 24 mg magnesium;