Pigeon pea salad

Pigeon peas salad

Category: Main meal, Snack/side dish, Starter/snack | Serves: 4

Prep time: 10 minutes | Cooking time: None


400g green pigeon peas (canned)

Small can of sweet corn, in unsalted water, drained (160g)

2 medium carrots peeled and grated

2 spring onions, finely chopped


For the dressing

3 tablespoons olive oil

1 tablespoon honey

1 tablespoon balsamic vinegar

Juice of lime

1 small chilli, seeds removed, finely chopped

1 tea spoon minced garlic

Handful of parsley, roughly chopped

  1. If using dried peas, bring to the boil for about 30 minutes. There is no need to add salt. Drain and leave to cool.
  2. For canned peas, empty contents into a colander. Rinse in cold water and drain well.
  3. Combine all ingredients for the dressing in a large bowl, season with black pepper to taste. Pour the dressing over the peas, sweet corn and grated carrot, mixing well. Add chopped spring onions to garnish.

Nutritional information

Pigeon Peas Salad