- 1 package frozen sweet peas
- 1 can small white beans (i.e. navy beans), drained and rinsed
- 1/3 cup extra virgin olive oil
- Finely grated zest and juice from 1 lemon (about 1/4 cup of juice)
- 1 teaspoon coconut nectar or maple syrup
- 1/2 cup fresh mint
- 1/2 cup fresh parsley
- 1/4 cup scallions, sliced thinly
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Optional: 1/4 cup plant-based feta (i.e. Violife), crumbled
- Optional: fold in a few handfuls of spinach for a more substantial salad
Let's start by getting those peas ready, shall we?
Bring a large pot of water to a boil. Add the peas and cook until just tender, about 2-3 minutes. Please don't overcook! Mushy is no bueno, especially in this salad.
Next, drain the peas using a colander, and rinse under cold water until cooled completely. Pat dry with a paper towel and transfer peas to a medium bowl. Add the drained beans as well.
Ok, now we can spend a couple of minutes getting that dressing ready. So easy.
Add the lemon juice, zest, coconut nectar (or maple syrup) to a small bowl or measuring cup. Whisk together. Next, stream in the olive oil while whisking. Continue whisking until everything is incorporated, then set the dressing aside.
Drizzle the pea and bean mixture with a tablespoon or so of dressing and fold gently with a rubber spatula.
The peas and beans should be coated lightly with the dressing. If needed, drizzle in a bit more.
Time to make this thing herb-alicious!
Add the mint, parsley, and scallions, then stir gently. Add salt and pepper to taste, then garnish with the crumbled plant-based feta (if using).
Before serving, scatter some additional sliced scallion on top. Personally, I think you can always add more scallion. But go with what you like.
Serve immediately, or refrigerate until ready to serve. Leftovers can keep in the fridge up to 2-3 days (the herbs might darken though).