Easy Summer Split Pea Salad

This is the perfect recipe for green split peas that isn't soup! This summer split pea salad recipe is easy, quick, simple, and tastes delicious the next day - perfect for meal planning and meal prepping.

Course Salad, Side Dish

Cuisine American

Keyword Split Pea, Summer Salad

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 277kcal

Equipment

Ingredients

2/3 cup green split peas
1 1/2 cup vegetable broth
1/8 tsp MSG (monosodium glutamate) or salt to taste
2 cups cherry tomatoes halved
1 1/2 cups sweet corn kernels fresh, frozen, or canned
1/2 cup red onion finely diced
1/2 cup fresh parsley chopped
1/4 cup fresh basil chopped
1 medium lemon zested and juiced
2 tbsp extra-virgin olive oil
1 tbsp dijon mustard
2 cloves garlic minced
1-2 tsp honey or maple syrup

Instructions

To cook the green split peas, bring the vegetable broth to a low simmer. Add the split peas and cook, uncovered, for 15 minutes or until all of the liquid has been absorbed. Sprinkle the MSG onto the cooked split peas and stir to combine, or salt to taste. Remove from heat and allow to cool as you finish preparing the other ingredients.
As the split peas are simmering, halve the cherry tomatoes, dice the onion, mince the garlic and zest and juice one lemon.
Combine the olive oil, mustard, lemon zest and juice, garlic, and honey or maple syrup in a small jar with a sealing lid. Shake vigorously to combine.
Add all the salad ingredients to a large mixing bowl: cooked split peas, cherry tomatoes, corn, red onion, parsley, and basil. Drizzle with the prepared dressing and gently fold together until well mixed. Serve immediately and enjoy, or store in the refrigerator and serve chilled if you prefer.

Notes

Enjoy leftovers within 3-4 days for best results. To extend the storage life by another day or two, leave the salad undressed until ready to serve.

Nutrition