Lady Pea Salad
 
Makes 8 Cups
Ingredients
  • 1 pound lady peas*
  • 5 cups vegetable broth
  • 4 cloves garlic
  • 2¼ teaspoons kosher salt, divided
  • ½ cup finely diced celery
  • 1 cup chopped green bell pepper
  • ¼ cup finely chopped fresh parsley
  • ¼ cup finely chopped fresh basil
  • ¼ cup white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons sugar
  • ¼ teaspoon ground black pepper
  • Butter lettuce leaves, to serve
  • Garnish: fresh basil leaves, ground black pepper
Instructions
  1. Rinse lady peas with cold water and remove any hulls and debris.
  2. In a large pot, bring lady peas, broth, garlic, and 2 teaspoons salt to a boil over medium-high heat. Reduce heat to medium-low; cook, covered, until lady peas are just tender but not mushy, about 1 hour, adding more broth if needed. Drain and let cool.
  3. In a large bowl, combine celery, bell pepper, parsley, basil, vinegar, oil, and sugar. Fold in cooled lady peas; cover and chill for at least 1 hour. Add black pepper and remaining ¼ teaspoon salt. Serve over lettuce. Garnish with basil and black pepper, if desired.
Notes
*We used Camellia Brand Lady Cream Peas.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/lady-pea-salad/