split peas

This refreshing and nutritious salad is packed with protein and fiber. Enjoy this fresh and colorful salad as a main entrée or side dish.

Yield
2 Servings
Preparation time
15 minutes
Cooking time
30 minutes
Total time
45 minutes
Ingredients
2/3 C dried split peas
1 1/2 C vegetable broth
2 C tomatoes (diced)
1 C frozen corn kernels, thawed
2 Tbsp Fresh parsley, chopped
2 Tbsp fresh oregano (chopped)
2 Tbsp leaves fresh basil, chopped
1 lemon (juice and zest)
2 Tbsp olive oil
1 Tbsp Dijon mustard
1 tsp honey
1/2 tsp garlic powder
salt (to taste)
pepper (to taste)
Instructions

1.    In a medium saucepan over high heat combine the split peas and broth. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and majority of liquid is absorbed, about 20 minutes.
2.    Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, and oregano. Stir to combine.
3.    In a container with a tight-fitting lid, combine the lemon juice and zest, olive oil, Dijon mustard, honey, garlic powder, salt, and pepper. Close and shake well to combine.
4.    Pour dressing over the salad and stir well to combine. 
 

Notes

Chef’s Note:  Serve over fresh greens, with pita chips, or on its own.

Per Serving: Calories 506, Carbohydrates 77.7g, Protein 20.3 g, Saturated Fat 2.5 g, Sodium 640.3 mg, Fiber 21.8 g, Sugars 21.4 g

 

Source

This recipe was adapted from Summer Split Pea Salad Recipe on wholefully.com.