Peas N Bean Salad Recipes
GREEN BEAN 'N' PEA SALAD
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
PEAS 'N' BEAN SALAD
This recipe was one of the first I tried from a new cookbook many years ago. I was intrigued by the variety of ingredients. It's been a favorite ever since, and whenever I take this dish somewhere, there are never leftovers.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare the peas and beans according to package directions; drain and cool. Combine cooked vegetables in a 1-1/2-qt. clear glass bowl., In a small bowl, combine the red onion, mayonnaise, oil, Worcestershire sauce, salt and pepper; mix well. Spoon over vegetables; garnish with eggs and green onion if desired. Cover and refrigerate until serving.
Nutrition Facts : Calories 432 calories, Fat 35g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 553mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.
BUTTER BEAN AND SUGAR SNAP PEA SALAD
Butter beans resemble lima beans, which can also be used in this salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 8
Steps:
- Bring a large stockpot of salted water to a boil, and prepare an ice bath. Blanch the butter beans just until tender, about 4 minutes. Transfer to the ice bath, and cool. Drain in a colander.
- Blanch the snap peas in the boiling water just until tender, about 2 minutes. Transfer peas to the ice bath, and cool. Drain in a colander. Peel the skins from the butter beans, and set beans aside.
- Heat 2 tablespoons walnut oil in a large skillet over medium heat. Add the leeks, and cook, stirring occasionally, until bright green and soft, about 12 minutes. Add 1/2 cup water, and stir well. Cover, and cook until leeks are soft, about 3 minutes. Season with salt and pepper. Add the reserved beans and snap peas, and toss over low heat until hot throughout. Adjust seasoning.
- Transfer mixture to a large serving bowl. Add the chervil, pea shoots, if using, and sorrel; toss. Drizzle with the remaining tablespoon walnut oil, or to taste, and serve.
CHARRED BEAN AND PEA SALAD
When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don't bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.
Provided by Claire Saffitz
Categories Bon Appétit Salad Side Green Bean Chile Pepper Garlic Ginger Sugar Snap Pea Backyard BBQ
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cook chiles, garlic, ginger, black pepper, cumin seeds, and 1/3 cup oil in a small saucepan over low heat, swirling occasionally, until garlic is golden and oil is very fragrant, 5-8 minutes. Remove from heat and stir in lime juice and maple syrup; set dressing aside.
- Meanwhile, heat broiler. Place beans and/or peas on a wire rack set inside a rimmed baking sheet and drizzle with remaining 2 Tbsp. oil. Season generously with salt, toss to coat, and spread out beans in a single layer. Broil, undisturbed, until tender and blistered all over, about 4 minutes. Let cool.
- Arrange beans and peas on a platter and spoon reserved dressing over; season with more salt.
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