Ingredients

The following ingredients have 4 Servings
  • 2/3 cup split peas, green (dried)
  • 1 1/2 cups vegetable broth
  • 2 cups tomatoes (whole, diced or cherry tomatoes, halved)
  • 1 cup corn, kernels, frozen
  • 2 tbsp parsley (fresh; minced)
  • 2 tbsp basil (fresh minced)
  • 2 tbsp oregano (fresh, minced)
  • 2 tbsp chives (fresh; minced)
  • 1 lemon (juice and zest)
  • 2 tbsp olive oil
  • 1 tbsp mustard (Dijon)
  • 1/2 tsp garlic powder
  • 1 tsp maple syrup
  • salt and pepper (to taste)

Instruction

  • Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes
  • Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.
  • In a jar with a tight-fitting lid, combine the lemon juice and zest, olive oil, dijon, garlic powder, syrup, salt and pepper. Close and shake well to combine.
  • Pour dressing over the salad and toss to coat. Serve immediately.