Warm Bean Snap Pea And Tomato Salad Recipes

WARM BEAN, SNAP PEA, AND TOMATO SALAD

Steps:

• Prepare an ice bath; set aside. Bring a medium pot of water to a boil over high heat. Add wax beans, and cook until crisp-tender and bright, about 2 1/2 minutes. Remove beans with a slotted spoon, and immediately plunge into ice bath. Drain, and set aside. Repeat with snap peas, blanching them about 1 minute.
• Heat the oil in a large saute pan over medium heat. Add scallions and garlic; cook, stirring occasionally, until soft but not browned, about 3 minutes. Add cannellini beans, and cook until just heated through, about 2 minutes more.
• Transfer mixture to a large bowl. Add wax beans, snap peas, tomatoes and reserved juice and seeds, and salt. Season with pepper. Using a sharp knife, cut basil into very thin strips; add to bean mixture. Toss to combine; serve warm.

SNAP PEA AND CUCUMBER SALAD

Steps:

• For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
• For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
• Pour the dressing over the salad and toss until coated.
• Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

TWO BEAN, CHICKPEA & TOMATO SALAD

Steps:

• Cook the broad beans in boiling salted water for 1 minute. Drain, rinse under the cold tap and peel off the skins. Simmer the French beans in salted boiling water for 4-5 minutes, until just cooked. Drain, rinse, then cut into 2.5cm lengths.
• Mix the beans in a large bowl with the chickpeas, tomatoes and herbs.
• To make the dressing, whisk the lemon juice with the sugar, tomato purée and salt and pepper, then gradually whisk in the olive oil. Pour over the salad and toss together. Serve at room temperature.

TOMATO SALAD WITH RED BEANS

Steps:

• Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.
• Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.

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.

SNAP PEA SALAD

Steps:

• For vinaigrette, in a small bowl, whisk the first 8 ingredients until blended. In a 6-qt. stockpot, bring 16 cups water to a boil. Add snap peas; cook, uncovered, 2-3 minutes or just until peas turn bright green. Remove peas and immediately drop into ice water. Drain and pat dry; place in a large bowl., Drizzle with vinaigrette and toss to coat. Serve immediately or refrigerate, covered, up to 4 hours before serving. If desired, sprinkle with lemon zest.

PETITE PEA TOMATO SALAD

Steps:

• In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour over tomato mixture and toss to coat. Serve over lettuce.