Green Bean And Pea Salad Recipes

Steps:

• Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
• Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
• Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.

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.

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.

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.

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente. When the pasta is almost done, add the peas and cook briefly. Drain and rinse until cool, then drain well again.
• Toss the pasta and peas with the remaining ingredients. Serve at once.
• menu suggestions
• I love this with Red and Green Cashew Butter Wraps (page 153).
• This is also a great companion to veggie burgers with all the fixings-lettuce, tomato, vegan mayonnaise, and mustard-for a carefree meal.
• nutrition information
• Calories: 350
• Total Fat: 17g
• Protein: 8g
• Carbohydrates: 40g
• Fiber: 5.5g
• Sodium: 350mg

Steps:

• Steam and drain the green beans and allow them to cool completely.
• Drain and rinse the black eyed peas.
• Combine all ingredients and mix well.
• May be served chilled.

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.

Steps:

• In a small bowl whisk together the vinegar, the oil, and salt and pepper to taste. In a large saucepan of boiling salted water cook the green beans for 4 minutes, add the snow peas, and cook the vegetables for 30 seconds. Drain the vegetables, transfer them to a bowl of ice and cold water to stop the cooking, and drain them. Pat the vegetables dry between several thicknesses of paper towels and in a bowl toss them with the sunflower seeds and the dressing.

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.