Unfortunately, many people do not eat green peas very often. The reasons for such a scarce use can be different. For example, cooks do not know what to combine peas with or can not find fresh in winter. It
is not necessary to always eat only fresh green peas
.
We recommend taking canned and make dishes with it. For example, prepare salads or use as a side dish to meat.
Green peas contain a lot of antioxidants, which helps to fight hypertension and tumors.
Let’s prepare a salad of canned green peas
.
Ingredients for pea salad:
- canned peas – 180 g;
- carrots – pcs;
- eggs – 3 pcs;
- garlic – clove;
- dill – a bunch;
- green onion – 1 pc;
- salt – ½ tsp;
- 9% vinegar – tbsp;
- mustard – tsp;
- vegetable oil – 200 ml.
Preparation of pea salad:
From the can with peas, drain 70 ml of water. Dispose of the remaining liquid, put the peas in a salad bowl.
Rub the peeled carrots on a fine grater. Boil hard-boiled eggs, peel and cut into small cubes. Put the eggs and carrots in the salad bowl to the peas.
Press garlic into the salad, chop dill and green onion, add to the same.
Pour the pea liquid and vinegar into a deep bowl and add salt. Add mustard to the mixture and whisk with an immersion blender for 40 seconds.
Pour vegetable oil into the mixture and whisk for a couple of minutes. Add the dressing to the salad and mix thoroughly.
You get a healthy salad with peas and homemade mayonnaise.
This is a great recipe for an appetizer salad.
