Name: Chick-Peas, Pimientos, and Smoked Oysters
Yield: Makes: 4 servings
Ingredients: 2 tablespoons balsamic vinegar; 1 package (10 ounces) frozen petite peas, thawed; ½ cup fresh herbs such as parsley or dill (optional); Lettuce greens (optional); 2 bell peppers (optional); Salt and freshly ground black pepper; 1 jar (3 ounces) pimientos or roasted peppers; Tomatoes (optional); 2 cans (16 ounces each) chick-peas, rinsed and drained; 2 cans (3½ ounces each) smoked oysters

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

Here’s a summer meal in an instant. If you have any of the suggested fresh salad ingredients, by all means add them. But, your dinner won’t suffer if your salad crisper is bare.

Ingredients

1 jar (3 ounces) pimientos or roasted peppers
1 package (

Spicy
Gluten-free
Summer

Method

Chop the pimientos. You should have ½ cup.
In a serving bowl, combine the peas, smoked oysters with their oil, pimientos, chick-peas, and vinegar. Season to taste with salt and pepper.
If you have the fresh ingredients on hand, rinse, stem, and mince the herbs,

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Ingredients

Method

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