Green Bean And Pea Salad Recipes

CHICK PEA AND GREEN BEAN SALAD

Steps:

• Place sliced onions and lemon juice in a small zip lock bag and seal out air. Let sit at room temperature while you prepare the rest of the recipe.
• In a large sauté pan place 1 tablespoon of oil over medium high heat and add beans and sauté for five minutes. Add chick peas and another tablespoon of oil and sauté for 8-10 minutes or until beans are tender. Add garlic, salt, pepper and water and cook for one minute. Remove from heat and cool to room temperature.
• In a small bowl, drain off liquid from onions and add the Dijon whisking to combine. While whisking add remaining tablespoon of oil to make vinaigrette.
• In a large bowl combine cooled pea and bean mixture, marinated onions, chopped parsley, chopped mint and dressing. Stir to combine and cool to room temperature before serving.

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.

GREEN BEAN AND PEA SALAD

Steps:

• 1. 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. Yield: 8 servings.

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.

GREEN BEAN, CORN AND PEA MARINATED SALAD

Steps:

• Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
• In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
• Remove from heat and pour over the veggies.
• Refrigerate overnight.

PEAS 'N' BEAN SALAD

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.

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL

Steps:

• Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
• Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
• Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
• To serve, sprinkle generously with dill and oregano.