Butter Bean And Sugar Snap Pea Salad Recipes

BUTTER BEAN AND SUGAR SNAP PEA SALAD

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.

BUTTER LETTUCE SALAD WITH PICKLED SUGAR SNAP PEAS AND HOMEMADE THOUSAND ISLAND DRESSING

Steps:

• For the thousand island dressing: Combine the mayonnaise, chili sauce, ketchup, lemon juice, sweet pickles and capers together in a mixing bowl and mix until smooth. Season with salt and pepper.
• For the butter lettuce salad: Quarter each head of lettuce, removing the cores. Arrange the lettuce in a serving bowl or on individual salad plates. Cut the Pickled Sugar Snap peas in half on the diagonal and toss evenly over the lettuce. Drizzle the homemade thousand island dressing over the salad and top with the Homemade Breadcrumbs.
• You can pickle just about anything, not just cucumbers...sugar snap peas are one of my favorites.
• Place the vinegar, sugar, salt, coriander and mustard seeds in a small saucepan and stir to combine. Bring to a boil and turn off the heat. Place the snap peas in a bowl or canning jar and pour the pickling brine over them so they are submerged. Cover with plastic wrap or a jar lid for at least 30 minutes before removing.
• Preheat the oven to 300 degrees F. Place the bread cubes in a single layer on a sheet tray and bake 10 minutes to dry out. Pulse in a food processor until the bread is in fine crumbs but still has a little texture. Toss with olive oil, salt and pepper. Raise the oven temperature to 350 degrees F. Place the breadcrumbs back on the sheet tray and bake until golden brown, another 10 to 12 minutes.

HERBY SNAP PEA AND RADISH SALAD

Steps:

• Bring a large pot of salted water to a boil. Once the water is boiling, add the snap peas and cook until the snap peas are bright green but still tender-crisp, 1 to 2 minutes. Transfer the snap peas to a bowl of ice water. Set aside.
• Add the Greek yogurt, lemon juice, dill, chives, mint, oil, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Set aside.
• Drain the snap peas and add them to the bowl with the dressing. Add the radishes to the bowl and toss well to thoroughly coat the vegetables in the dressing.
• Serve immediately or refrigerate in an airtight container for up to 3 days.

GREEN BEAN 'N' PEA SALAD

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.

CHARRED BEAN AND PEA SALAD

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.