08/26/2026
Lady peas are small and delicate and cook up tender, sweet, and creamy. They donât need more than a quick simmer and simple seasoning. Theyâre excellent sources of plant-based protein, fiber, and nutrients, and they freeze great.
This easy salad, adapted from one at Bellina Alimentari in Atlanta, beautifully showcases them as a side dish or meatless main. Serves 6. â Susan Puckett
Ingredients
1 pound fresh lady peas (or other field peas), rinsed
2 cloves garlic, peeled and lightly smashed
1 ½ teaspoons salt
2 tablespoon Champagne vinegar (or white wine vinegar), plus more to taste
1 cup cherry tomatoes, halved or quartered
Âź cup chopped chives or green onion tops
1 or 2 tablespoons chopped flat-leaf parsley
Âź cup extra virgin olive oil, plus more to taste
Salt and pepper
Instructions
In a medium saucepan, combine the lady peas and garlic and cover with water. Add the salt and bring to a boil.
Reduce the heat to medium-low and simmer the peas until tender, 10 to 20 minutes depending on their freshness. (Larger, darker field peas can take up to 45 minutes.) Skim off any white scum that rises to the surface. Drain and let them come to room temperature.
When the peas have cooled, transfer them to a large bowl and toss with the vinegar. Add the tomatoes, chives or green onions, and parsley.
Stir in the olive oil. Season to taste with more vinegar and olive oil as needed. Serve at room temperature or cover and chill for up to 2 days. Discard the garlic before serving.
Susan Puckett is an Atlanta-based food writer and cookbook author.
