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Chilled Sapelo Red Pea Salad



1 cup red peas, cooked in chicken stock and cooled

1 cup Georgia sea beans, blanched and shocked without salt

½ red tomato, cut into wedges

½ yellow tomato, cut into wedges

1 shallot, julienned

Chopped thyme

4 ounces sweet lemon vinaigrette (recipe follows)

Sweet Lemon Vinaigrette

½ cup lemon juice

2½ tablespoons honey

2 cups olive oil

Salt and pepper


Sapelo Red Pea Salad

Toss all ingredients and season with salt and pepper. Be careful with the salt as the sea beans are naturally salty from the marsh. Chill for at least 1 hour before serving.

Sweet Lemon Vinaigrette

Mix ingredients together well. The vinaigrette is purposely have on the fatty side (heavy on olive oil) as the sea beans are salty and taste very clean and crisp.

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