Recipe courtesy of B. Smith
Episode: Nell Carter
Save Recipe Print
Yield:
6 servings (about 5 1/2 cups)

Ingredients

Directions

Bring a large saucepan of salted water to a boil. Add the peas and simmer for 2 to 3 minutes or until just tender. Drain the peas and transfer them to a large bowl. Add the oil and vinegar, and toss to thoroughly coat the peas. Set them aside to cool to room temperature. When you are ready to serve the salad, gently stir in the bell peppers, red onion, scallions, basil, salt, and pepper. Serve immediately.;

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Summer Peach

Recipe courtesy of Jonathan Pogash

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Summer Fruit Crostata

Recipe courtesy of Ina Garten

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Fall Salad

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.