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New Peas

Pea Salad, Pea Salsa. Whatever it was, it was good.

Chef Linda Weiss
Photograph Linda Weiss

You just can’t always grow everything. So, the other day I went to Boone Hall Farms out on Highway 17 in Mount Pleasant to check out what fresh produce is available right now. I found so many good things like fresh berries, squash, fresh onions, tomatoes, peas, beans and so on. But one particular item that caught my attention in the produce department was a bag of “Dixie Lee Peas”.

I picked up the field peas and took them to the register to pay and as I walked, I was in deep thought about how I really like field peas, and couldn’t wait to get home to cook them.

Knowing that I didn’t want to cook the peas like I normally do with pork for flavor, I decided to cook them slowly and gently, and to add fresh ingredients and serve them cold.  I guess the idea turned out to be something like a salsa or a salad by the time I added pineapple, mint, jalapeño, mango and dressing. Anyway, you get the idea.

I had the New Peas with fish but I think the peas would also be delicious with barbecued chicken.

Hope you enjoy.  Linda

New Peas

2 cups cooked and drained field peas
1/2 cup fresh pineapple chunks
2 heaping tablespoons chopped fresh mango
2 tablespoons finely chopped red onion
1 tablespoon finely chopped jalapeño pepper
1 tablespoon finely chopped mint
1/8 teaspoon cumin
1/2 garlic clove, finely chopped (or more to taste)
1 tablespoon olive oil
1/2 tablespoon white wine vinegar
1- 1/2 teaspoons lime juice or to taste

Simmer the peas in salted water until cooked. Drain. Cool.
In a bowl, add the peas and remaining ingredients.
Chill for several hours before serving. Makes 4 servings.

Visit Chef Linda at her website:
and her blog:
Linda’s first book, Memories From Home, Cooking with Family & Friends
is available at or at her website Chef Linda Weiss

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