Green Pea Salad

Marinating the vegetables in the lemony dressing brings out the full flavor of this easy and fresh pea salad.

Try the serving suggestions in the menu planner below and the easy ingredient exchanges for some great ideas to serve and add a little variety to this fresh green pea salad recipe.

2-3 servings

___________________________________________________________


6 Ingredients Needed:

fresh shelled peas or frozen peas (thawed and drained) - 2 cups

sweet red peppers - 2 cups cut in strips and then diced

fresh sweet corn kernels or frozen (thawed and drained) - 2 cups

**lemon juice - 1/2 cup freshly squeezed

**olive oil - 1/4 cup

fresh cilantro - 1/4 cup chopped

** Another dressing option that is very flavorful for this salad is our cucumber yogurt dressing.

Make Ahead:
- If you are using frozen peas and corn - thaw and drain

________________________________________________________

1. In a bowl, combine all the vegetables. If using frozen peas and corn, thaw in a strainer so that all the water is drained off.

2. Combine the lemon juice and olive oil in a small mixing bowl, whisking until blended together.

3. Add dressing to the pea salad, tossing to coat and season with a little salt and pepper. Adjust to taste if needed.

4. Sprinkle the cilantro over pea salad and toss gently to combine.

5. Allow salad to marinate in the refrigerator for at least an hour before serving.

________________________________________________________

** As a light meal, serve pea salad on a bed of fresh spinach leaves drizzled with olive oil along with whole grain crackers and cheddar or Swiss cheese slices or cubes.

** Serve this easy and fresh pea salad recipe as a topping for your favorite pasta, grating some Parmesan cheese on top. See our easy pasta recipes for more quick meal ideas.

** Serve this quick salad in lettuce cups or scooped into avocado halves with warm bread slices spread with butter or cream cheese.

** This pea salad recipe is a great side to any meat or fish entree and can even be used as a salsa type topping for fish.

________________________________________________________

Ingredient Exchanges:

Instead of Red Peppers:
*Green Peppers - 2 cups (prepared as above) or
*Cherry or Grape Tomatoes - 2 cups cut in halves or
*Leeks and Celery - 1 cup each, cleaned well and sliced thinly

Instead of Corn:
*Fresh Zucchini - 2 cups sliced into half-moons
(frozen zucchini not recommended as it is too soft for this salad)or
*Carrots and Chayote Squash - 1 cup each medium dice or
*Cucumber and Red Cabbage - 1 cup each
(medium dice cucumber and shred the cabbage)

Instead of Lemon Juice and Olive Oil:
*Sour Cream - 1 cup with 1 tbsp of chopped fresh dill or
*Blue Cheese Dressing - 1 cup (choose your favorite bottled dressing) or
*Lime Juice and Garlic Oil - (use same quantities as Lemon Juice and Olive Oil from above

________________________________________________________

Try these additions and turn this green pea salad recipe into a meal all by itself.

*Cheese - Feta or Goat Cheese - 3/4 cup crumbled and/or
*Cooked Ham or Cooked Chicken - 1 cup cut into cubes


________________________________________________________

Enter your search terms Submit search form   Web quick-salad-recipes.com

Return to Top of Page

From Green Pea Salad to Three Bean Salad Recipe