Hi friends! Today, I’m sharing one of my favorite salads ever Canned Pea Salad. It’s super easy to make, full of colorful veggies, and packed with fiber. This salad is perfect for lunch, dinner, or even a healthy snack. I used Carlin peas from a jar (you can use canned peas too), roasted baby potatoes, and a yummy dressing made with oil from sundried tomatoes. The best part? You don’t need to spend much time in the kitchen. Let’s get into it!
Method
Roast the Potatoes
First, start by preparing the baby potatoes. Wash them well and cut each one into four pieces. Place them in a bowl, drizzle with a little bit of oil, and sprinkle with salt. Mix them gently so each piece gets coated with the oil and salt. Next, transfer the potato pieces into the air fryer basket. Set the air fryer to 180°C and cook them for 25 minutes. There’s no need to preheat the air fryer, which saves time! If you don’t have an air fryer, no problem you can roast the potatoes in a regular oven. Just place them on a baking sheet and cook at the same temperature until they’re golden and crisp. This step adds a warm, crispy texture to the salad, making it super satisfying.
Cool the Potatoes
Once the potatoes are done roasting, it’s very important to let them cool down completely. This might take 10–15 minutes. Cooling them is key because if you add hot potatoes to the salad greens, the heat can cause the leaves to wilt. We want to keep the greens fresh and crisp, so be patient and give those potatoes time to cool.
Make the Dressing
While the potatoes are cooling, you can prepare the dressing. Grab a small jar or bowl and add 2 tablespoons of oil from the jar of sundried tomatoes. This oil is already full of rich flavor, which adds something special to the salad. Add 2 tablespoons of apple cider vinegar and 1/4 teaspoon of salt to the jar. If you’re using a jar with a lid, close it tightly and shake it well until everything is mixed. If you’re using a bowl, just stir it with a spoon or small whisk. The dressing should be smooth and well-blended.
Build the Salad
Now it’s time to bring everything together! In a large salad bowl, add about 80 grams of mixed greens. This can include leaves like rocket, spinach, or watercress whatever you have on hand. Then add the halved cherry tomatoes, chopped sundried tomatoes, artichokes, and the cooled roasted potatoes. Finally, add the drained Carlin peas (or any canned peas you’re using). Make sure everything is spread out evenly in the bowl.
Mix It All Up
Pour the dressing you made over the top of the salad ingredients. Use a large spoon, salad tongs, or even your clean hands to gently mix everything together. You want every ingredient to be lightly coated with the flavorful dressing. Once the dressing is spread evenly, your Canned Pea Salad is ready to enjoy!
Necessary Tools
- Air fryer or oven
- Cutting board and knife
- Salad bowl
- Small jar or bowl (for dressing)
- Spoon for mixing
🥗 Canned Pea Salad Recipe – Fresh, Easy, and Full of Flavor!
Cuisine: AmericanDifficulty: Easy3
servings15
minutes25
minutes40
minutesIngredients
For the Salad:
1/2 jar (about 350g) canned or jarred Carlin peas
10 baby potatoes (cut into 4 pieces each)
5 sundried tomatoes (chopped)
5 artichokes (canned or jarred, chopped)
300g cherry tomatoes (halved)
80g mixed greens (like rocket, spinach, and watercress)
For the Dressing:
2 tbsp oil from the sundried tomatoes
2 tbsp apple cider vinegar
1/4 tsp salt
Directions
- Roast the Potatoes:
Cut the baby potatoes into 4 pieces each. Add a little oil and salt, and mix them well. Put them in the air fryer at 180°C for 25 minutes. You don’t need to preheat it! If you don’t have an air fryer, bake them in the oven. - Cool the Potatoes:
Let the potatoes cool down completely before adding them to the salad. This keeps the greens from getting soggy. - Make the Dressing:
In a small jar or bowl, mix the sundried tomato oil, apple cider vinegar, and salt. Shake or stir well. - Build the Salad:
In a big salad bowl, add the mixed greens, peas, cherry tomatoes, sundried tomatoes, artichokes, and roasted potatoes. - Mix It All Up:
Pour the dressing over everything. Use a spoon or clean hands to mix until everything is coated.
Notes
- Make sure the roasted potatoes are completely cool before mixing with the greens. Warm potatoes can wilt the leaves.
- Don’t skip the oil from the sundried tomatoes it gives the dressing lots of flavor!
- Drain the canned peas well so your salad doesn’t turn watery.
Serving Suggestions
- Serve this salad with grilled chicken or fish for extra protein.
- You can also add boiled eggs on top for a heartier meal.
- Great with crusty bread on the side!
Fun Fact
Carlin peas are also called “black peas” and are super high in fiber. They’ve been eaten in the UK for hundreds of years!
Conclusion
This Canned Pea Salad is a quick, fresh, and filling meal that you can enjoy anytime. I love how easy it is to put together and how good it makes me feel after eating it. Try it out, and let me know how it goes! You might just find your new favorite salad too. 🥗💚
