yellow split pea salad

Rainbow Salad

Rainbow Salad

When you hear green or yellow split peas- do you think of soup?  You probably do. But when cooked until just tender, split peas make a great salad ingredient. I often just add some cooked split peas to a tossed salad. They add flavor, protein and a nice texture to salads.  An added bonus is that split peas can be cooked from dry to tender in about 20 minutes. That makes them a great choice when time is tight.

This is one of my favorite salads using both green and yellow split peas.  Fresh and colorful, it is a big hit with vegetarian and non-vegetarian friends. If some of you are looking for new meatless meals ideas, this one is a winner.

The salad uses both green and yellow split peas, along with black beans, butter beans, red lentils and assorted veggies. It is a great combination of colors and textures. It does make a lot, but you can easily cut the recipe in half.

The dish was inspired by my nephew  Danny’s love of sand art when he was a kid. The ingredients are layered in the bowl for a pretty presentation. It is also an homage to the layered salads I remember from my youth. I like this one a whole lot more.

  Rainbow Salad

 1 c. each green split peas, yellow split peas and red lentils

1 can black beans, rinsed and drained

1 can butter beans, rinsed and drained

1 c. diced sweet onion

1 c. diced sweet pepper

1 c. grated carrot

Cook split peas and lentils separately just until tender. Split peas, both green and yellow will take 20 minutes. Red lentils will take about 8-10 minutes. Drain and rinse each under cold water when done and set aside until ready to use, or you can cook them a day ahead and keep chilled. Each will yield about 2 1/2 c. cooked.

In large glass bowl, place the following ingredients in this order.

Black beans, butter beans, green split peas. yellow split peas. onion, red lentils. carrots and peppers. Pour over dressing and chill several hours or overnight. Serve on a bed of greens. You can also leave the salad plain and serve dressing on the side.

Dressing *

1/2 c. oil

1/2 c. vinegar, I like apple cider vinegar or red wine vinegar

1 (14 oz.) can diced tomatoes, undrained

2-3 T. sugar

1/2 c. parsley or cilantro

1 t. each chili powder, cumin and salt

dash hot sauce

Combine in a blender or food processor until smooth.

*Note: Any fresh or bottled dressing you like can be used. Balsamic works very well.  I often serve it with homemade Italian dressing.

Sunny Spring Salad

Sunny Spring Salad

Today’s recipe is a tasty vegetarian salad that is as satisfying as it is pretty.  The color is bright, just perfect after several days of chilly weather. If it doesn’t feel like Spring outside, it can feel like Spring inside.

When I say split peas, what comes to mind? Split pea soup? GREEN split pea soup?  Years ago my dear friend, Dale Gallis, turned me on to yellow split peas.  I started making soup from them, but also use them in salads.

The yellow split peas are combined with carrots, sweet onion, sweet peppers and fresh herbs,  then tossed with a simple combination of apple cider vinegar and olive oil. You can serve it right away, or let the flavors blend in the fridge for a bit. I served my salad over a mix of Spring greens.

Yellow  (or green) split peas cook to al dente in about 20 minutes, so they are a quick option, too. Much shorter cooking times than other legumes.

Sunny Spring Salad

1- 1 1/2 c. raw yellow split peas

salt

1 carrot, peeled and shredded

1/2 c. chopped sweet onion

1/2 c. chopped sweet pepper

1/2 c. chopped parsley

1/2 c. snipped chives

1/4 c. olive oil

1/4 c. cider vinegar

salt and pepper to taste

6 c. mixed Spring greens

Rinse peas and place in a saucepan. Cover with water and add a little salt. Bring to a boil and simmer until peas are tender, about 20 minutes. Drain and rinse under cold water. Combine peas with carrots, peppers and onion and toss well. Add parsley, chives, oil, vinegar and salt and pepper to taste. Chill until ready to use.  Serve on greens.  Serves 3-4.

Cook in simmering water until tender
Rinse in cold water after cooking
Combine peas with other veggies

Combine peas with other veggies

Sunny Spring Salad

Sunny Spring Salad

Today’s recipe is a tasty vegetarian salad that is as satisfying as it is pretty.  The color is bright, just perfect after several days of chilly weather. If it doesn’t feel like Spring outside, it can feel like Spring inside.

When I say split peas, what comes to mind? Split pea soup? GREEN split pea soup?  Years ago my dear friend, Dale Gallis, turned me on to yellow split peas.  I started making soup from them, but also use them in salads.

The yellow split peas are combined with carrots, sweet onion, sweet peppers and fresh herbs,  then tossed with a simple combination of apple cider vinegar and olive oil. You can serve it right away, or let the flavors blend in the fridge for a bit. I served my salad over a mix of Spring greens.

Yellow  (or green) split peas cook to al dente in about 20 minutes, so they are a quick option, too. Much shorter cooking times than other legumes.

Sunny Spring Salad

1- 1 1/2 c. raw yellow split peas

salt

1 carrot, peeled and shredded

1/2 c. chopped sweet onion

1/2 c. chopped sweet pepper

1/2 c. chopped parsley

1/2 c. snipped chives

1/4 c. olive oil

1/4 c. cider vinegar

salt and pepper to taste

6 c. mixed Spring greens

Rinse peas and place in a saucepan. Cover with water and add a little salt. Bring to a boil and simmer until peas are tender, about 20 minutes. Drain and rinse under cold water. Combine peas with carrots, peppers and onion and toss well. Add parsley, chives, oil, vinegar and salt and pepper to taste. Chill until ready to use.  Serve on greens.  Serves 3-4.

Cook in simmering water until tender
Rinse in cold water after cooking
Combine peas with other veggies

Combine peas with other veggies

Rainbow Salad

Rainbow Salad

When you hear green or yellow split peas- do you think of soup?  You probably do. But when cooked until just tender, split peas make a great salad ingredient. I often just add some cooked split peas to a tossed salad. They add flavor, protein and a nice texture to salads.  An added bonus is that split peas can be cooked from dry to tender in about 20 minutes. That makes them a great choice when time is tight.

This is one of my favorite salads using both green and yellow split peas.  Fresh and colorful, it is a big hit with vegetarian and non-vegetarian friends. If some of you are looking for new meatless meals ideas, this one is a winner.

The salad uses both green and yellow split peas, along with black beans, butter beans, red lentils and assorted veggies. It is a great combination of colors and textures. It does make a lot, but you can easily cut the recipe in half.

The dish was inspired by my nephew  Danny’s love of sand art when he was a kid. The ingredients are layered in the bowl for a pretty presentation. It is also an homage to the layered salads I remember from my youth. I like this one a whole lot more.

  Rainbow Salad

 1 c. each green split peas, yellow split peas and red lentils

1 can black beans, rinsed and drained

1 can butter beans, rinsed and drained

1 c. diced sweet onion

1 c. diced sweet pepper

1 c. grated carrot

Cook split peas and lentils separately just until tender. Split peas, both green and yellow will take 20 minutes. Red lentils will take about 8-10 minutes. Drain and rinse each under cold water when done and set aside until ready to use, or you can cook them a day ahead and keep chilled. Each will yield about 2 1/2 c. cooked.

In large glass bowl, place the following ingredients in this order.

Black beans, butter beans, green split peas. yellow split peas. onion, red lentils. carrots and peppers. Pour over dressing and chill several hours or overnight. Serve on a bed of greens.

Dressing *

1/2 c. oil

1/2 c. vinegar, I like apple cider vinegar or red wine vinegar

1 (14 oz.) can diced tomatoes, undrained

2-3 T. sugar

1/2 c. parsley or cilantro

1 t. each chili powder, cumin and salt

dash hot sauce

Combine in a blender or food processor until smooth.

*Note: Any fresh or bottled dressing you like can be used. Balsamic works very well.  I often serve it with homemade Italian dressing.

Sunny Spring Salad

Sunny Spring Salad

Today’s recipe is a tasty vegetarian salad that is as satisfying as it is pretty.  The color is bright, just perfect after several days of rainy/snowy/grey weather. If it doesn’t feel like Spring outside, it can feel like Spring inside.

When I say split peas, what comes to mind? Split pea soup? GREEN split pea soup?  Years ago my dear friend, Dale Gallis, turned me on to yellow split peas.  I started making soup from them, but also use them in salads.

The yellow split peas are combined with carrots, sweet onion, sweet peppers and fresh herbs,  then tossed with a simple combination of apple cider vinegar and olive oil. You can serve it right away, or let the flavors blend in the fridge for a bit. I served my salad over a mix of Spring greens.

Yellow  (or green) split peas cook to al dente in about 20 minutes, so they are a quick option, too. Much shorter cooking times than other legumes.

 

Sunny Spring Salad

1- 1 1/2 c. raw yellow split peas

salt

1 carrot, peeled and shredded

1/2 c. chopped sweet onion

1/2 c. chopped sweet pepper

1/2 c. chopped parsley

1/2 c. snipped chives

1/4 c. olive oil

1/4 c. cider vinegar

salt and pepper to taste

6 c. mixed Spring greens

Rinse peas and place in a saucepan. Cover with water and add a little salt. Bring to a boil and simmer until peas are tender, about 20 minutes. Drain and rinse under cold water. Combine peas with carrots, peppers and onion and toss well. Add parsley, chives, oil, vinegar and salt and pepper to taste. Chill until ready to use.  Serve on greens.  Serves 3-4.

Cook in simmering water until tender

Cook in simmering water until tender

Rinse in cold water after cooking

Rinse in cold water after cooking

Combine peas with other veggies

Combine peas with other veggies

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