Field Peas with Snaps Salad

Field Peas with Snaps Salad

A 15.8-ounce can of field peas with snaps, rinsed and drained well, can be swapped for the cooked frozen peas with snaps.

Field Peas with Snaps Salad
 
Makes 4 to 6 servings
Ingredients
  • ¾ cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup sugar
  • 1 (16-ounce) package frozen field peas with snaps, cooked according to package directions and drained well
  • 1 large tomato, seeded and chopped
  • ½ yellow or orange bell pepper, chopped
  • ½ cup chopped green onion
  • ¼ cup minced fresh parsley
  • 1 tablespoon minced fresh rosemary
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
Instructions
  1. In a large bowl, whisk together olive oil, vinegar, and sugar until dissolved. Stir in all remaining ingredients until well combined. Cover and refrigerate for at least 1 hour before serving.

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