You will be pleasantly surprised at this new way to use canned peas. Let it sit in the refrigerator while you finish cooking the rest of your dinner.
GREEN PEA AND BEAN SALAD (Pantry Cooking: Unlocking Your Pantry’s Potential, page 91)
1 can (15 ounces) green peas, drained
1 can (14-1/2 ounces) cut green beans, drained
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 tablespoon vinegar
2 tablespoons oil
Combine peas and beans in a bowl. Put salt in a small bowl. Add mustard, then a small amount of vinegar; mix well. Gradually add remaining vinegar, then oil. Whip with a spoon until well mixed; immediately pour over the vegetables. Toss and let stand 30 minutes in the refrigerator.
