lady peas, farm grown, pesto salad, how to cook

Ingredients

• 1 small red onion, slivered
• Juice of one lemon
• 1 cup field peas (pink-eye, lady, black-eye, crowder)
• 1 cup cooked orzo or Israeli couscous
• 1/2 cup pesto (store-bought or homemade)
• 2 tomatoes, quartered
• 1 cup sliced cucumbers
• 1 avocado, cut into eighths
• Shredded Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoons white balsamic vinegar