1. Cook peas in lightly salted boiling water in a medium saucepan until tender-crisp, 2 to 3 minutes. Drain and rinse under cold running water.
2. Whisk vinegar, oil, salt and pepper in a large bowl. Add scallions, bell pepper and the peas; toss to coat. Serve within 1 hour.
Calories 104 Carbohydrates 4 Fat 7 Saturated fat 1
Mono unsaturated fat 5 Protein 2 Cholesterol 0 Fiber 3 Potassium 147
This recipe has been added to the following public cookbooks:
Summer Vegetables
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