Photo by Christopher Shane

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6-8 servings

  • 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 leaves
  • 4 ounces sweet lemon vinaigrette (recipe at right)
  • Sweet Lemon Vinaigrette
  • ½ cup lemon juice
  • 2½ tablespoons honey
  • 2 cups olive oil
  • Salt and pepper

Sapelo Red Pea Salad

  1. Toss all ingredients together and season with salt and pepper. Avoid over-salting, as the sea beans are naturally salty from the marsh. Chill for at least 1 hour before serving.

Sweet Lemon Vinaigrette

  1. Combine ingredients in a bowl and whisk to combine well. The vinaigrette is purposely heavy on olive oil to balance the saltiness of the sea beans.
  • from Chef Dave Snyder of Halyards Restaurant, St Simons Island, Georgia

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