This recipe came to mind when I wished there were more ways to eat split peas besides soup! Split peas are wonderfully high in fiber, but the same dish gets boring after a while.
I also wished I could go back to eating Greek salad, and an idea was born. This dish combines the best of both worlds–minus the garlic, onion, tomato, lemon juice, and vinegar, of course.
Makes 5-6 servings.
Ingredients:
1 cup split dried green peas
2 cups chicken broth or 2 cups water and 1 tsp Better Than Bouillon
1 can black olives
1/4 cup corn kernels (fresh, frozen, or canned)
1/4 cup fresh basil
1 red bell pepper
1 cucumber
salt, to taste
Instructions:
- Pour the broth or water into a pot and bring it to a boil. Add the Better Than Bouillon (if using) and lower heat to a simmer.
- Add the peas and cook until the middle part of each pea is the same color as the edges. They will be mushy.
- While the peas are cooking, chop the basil, pepper, and cucumber. Drain the olives. Mix all the vegetables together in a large bowl once the peas have cooled.
- Remove the peas from heat and drain. I kept the liquid that stayed at the bottom of the colander–it didn’t wilt the basil or cucumber when I combined them. But feel free to drain all the excess liquid if you don’t like it.
- Add a little blue cheese dressing–not too much, since it does have saturated fat. Add salt if it still tastes too bland.
Note: For more fiber, pair this salad with my chicken Parmesan in a whole wheat wrap! Cannellini bean hummus makes a great spread.
Note: For a full meal, this salad goes great with my chicken Parmesan. Enjoy!
