Summer Split Pea Salad

  • Author: Cassie Johnston
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 2 main dish servings, 4 side dish


This flavorful and refreshing Summer Split Pea Salad is the perfect way to round out summer. Serve it as a light dinner or side dish.


  • 2/3 cup dried green split peas
  • 1 1/2 cups vegetable broth
  • 2 cups halved cherry tomatoes (or 2 medium tomatoes, diced)
  • 1 cup frozen corn kernels
  • 2 tablespoons fresh minced parsley
  • 2 tablespoons fresh minced basil
  • 2 tablespoons fresh minced oregano
  • 2 tablespoons fresh minced chives
  • Juice and zest of 1 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon maple syrup
  • Salt and pepper, to taste


  1. Combine the split peas and broth in a medium saucepan over high heat. Bring to a boil, stir, then reduce heat, cover, and simmer until the split peas are tender, but not mushy and most of the liquid is absorbed, about 20 minutes.
  2. Combine the cooked split peas in a large bowl with the tomatoes, corn, parsley, basil, oregano, and chives. Toss well to combine.
  3. In a jar with a tight-fitting lid, combine the lemon juice and zest, olive oil, dijon, garlic powder, syrup, salt and pepper. Close and shake well to combine.
  4. Pour dressing over the salad and toss to coat. Serve immediately.
  • Category: Side Dishes
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