Pea ‘n’ Peanut Salad

This is a fresh, crunchy, and slightly nutty salad that combines sweet peas, crunchy peanuts, and a tangy dressing. It works perfectly as a side dish for lunches, dinners, or potlucks. This recipe serves about 4–6 people.

---

Ingredients:

For the Salad:

• 2 cups fresh or frozen green peas
• 1 small red bell pepper, finely diced
• 1 small yellow bell pepper, finely diced
• 1 small carrot, peeled and grated
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro or parsley, chopped
• 1/2 cup roasted unsalted peanuts (roughly chopped)
• 1/4 cup sunflower seeds (optional, for extra crunch)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• A pinch of chili flakes (optional, for a slight kick)

---

Instructions:

1. Prepare the Peas

1. If using frozen peas, bring a small pot of water to boil. Add the peas and cook for 2–3 minutes until tender but still bright green.
2. Immediately drain and rinse under cold running water to stop the cooking process and preserve color.
3. If using fresh peas, shell them and blanch in boiling water for 1–2 minutes, then rinse with cold water.

---

2. Prepare the Vegetables

1. Dice the red and yellow bell peppers into small, uniform pieces.
2. Peel and grate the carrot.
3. Finely chop the red onion and the fresh herbs (cilantro or parsley).

---

3. Make the Dressing

1. In a small bowl, whisk together olive oil, rice vinegar, honey, Dijon mustard, minced garlic, salt, pepper, and chili flakes (if using).
2. Taste and adjust seasoning if necessary; the dressing should be tangy with a slight sweetness.

---

4. Assemble the Salad

1. In a large mixing bowl, combine the blanched peas, diced bell peppers, grated carrot, chopped red onion, and fresh herbs.
2. Pour the dressing over the vegetables and toss gently to coat everything evenly.
3. Add the roasted peanuts and sunflower seeds. Fold gently to combine, making sure the nuts remain crunchy.

---

5. Chill and Serve

1. Cover the salad and refrigerate for 20–30 minutes to allow the flavors to meld.
2. Serve chilled or at room temperature as a side dish or a light lunch.
3. For extra presentation, garnish with a few whole peanuts and a sprinkle of chopped herbs on top.

---

Tips for the Best Pea ‘n’ Peanut Salad

• Use fresh, high-quality peanuts; lightly roast raw peanuts for a deeper flavor if needed.
• You can add a squeeze of lemon or lime juice for extra brightness.
• For added protein, toss in some diced tofu, shredded chicken, or boiled eggs.
• If you want a creamier dressing, stir in a tablespoon of Greek yogurt or tahini.