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Summer Split Pea Salad

Summer Split Pea Salad

Salads

Course

Difficulty

Easy

Pulse Type

Dry Peas

Specialty Diet

Gluten-free

Occasion

Summer Salads

Nutrition

1/2 cup serving

Cook Time

35 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2/3 cup split peas, green dried
1 1/2 cups vegetable broth
2 cups tomatoes whole, diced or cherry tomatoes, halved
1 cup corn, kernels, frozen
2 tbsp parsley fresh; minced
2 tbsp basil fresh minced
2 tbsp oregano fresh, minced
2 tbsp chives fresh; minced
1 lemon juice and zest
2 tbsp olive oil
1 tbsp mustard Dijon
1/2 tsp garlic powder
1 tsp maple syrup
salt and pepper to taste

Instructions

Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes
Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.
In a jar with a tight-fitting lid, combine the lemon juice and zest, olive oil, dijon, garlic powder, syrup, salt and pepper. Close and shake well to combine.
Pour dressing over the salad and toss to coat. Serve immediately.