This Crunchy Green Bean, Pea and Walnut Salad is the ultimate spring food. It’s healthy and light and looks beautiful composed on a plate or with all the ingredients gently tossed together in a bowl.
This recipe for Crunchy Green Bean, Pea and Walnut Salad just screams “spring” to me – fresh, light, welcoming and green.
Frogs are also green, and remind me of spring, and thankfully, there are none in this salad 🙂
I love frogs, and I think they love me too.
I’ve heard it’s very good luck if you happen to see one.
I’ll have you know I’m the proud owner of a five-pound concrete frog, who’s only job is to sit on the patio table on the porch every summer.
Given to me by a relative years ago, he has a deep crack down his middle and is missing part of an eye, but he looks happy.
I also have two tiny steel frogs no bigger than a dime each, who patiently sit on the ledge of my kitchen counter.
They were my Grandma’s, and while I don’t remember their story, she always kept them on her kitchen counter, so I think they like it there.
Then a small glass frog showed up out of nowhere on my car seat recently, sitting under a bag of groceries. He has bright green painted-on eyes, and it’s a mystery how he got there.
He’s hanging out with all the other frogs around here, and I feel good about this 🙂
This Crunchy Green Bean, Pea and Walnut Salad looks fancy, but it’s easy to put together and is super crunchy and fresh-tasting.
Serve this beauty with something grilled like Meyer lemon and olive oil marinated chicken or shrimp, and celebrate this gorgeous season.
Why not add this Veggie Noodle Salad with Peanut Sauce to your repertoire too?
- Makes 4-6 servings
- For the Salad:
- 16 oz (about 2 cups) fresh green beans, ends trimmed and cut in half if needed. ( I like to keep the pieces about 2-3 inches long)
- 8 oz (about a cup) fresh or frozen English Peas, shelled
- 8 oz (about a cup) fresh sugar snap peas, ends trimmed, cut on bias
- 1/2 teaspoon sea salt
- 1/4 cup walnuts
- 2 small (or one large) leek, white part only, sliced very thin. You want about 4 tablespoons.
- 3 tablespoons flat leaf parsley, chopped fine.
- For the Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon lemon pepper
- 1 teaspoon honey
- PREPARE THE BEANS AND PEAS
- Set aside a medium-sized bowl of ice water before cooking the beans and peas.
- In a large saucepan with lid, put the beans and peas in and 1/2 cup water plus 1/2 teaspoon sea salt, and cook, covered, on medium high heat
- for 4-5 minutes. The cooking time will vary, so taste if unsure. You want the beans to be crisp but cooked.
- Drain and then submerge the beans and peas in the ice water bowl you have set aside to completely stop the cooking process and set the color. Let them sit in the ice bath for about 3 minutes, then drain again and pat dry carefully with a clean dish towel or paper towel. Set aside.
- TOAST THE WALNUTS
- Place the walnuts in a medium sized dry non-stick saute skillet and toast on medium-high heat, stirring occasionally for about 4-5 minutes until fragrant. Remove from pan and cop finely on a cutting board, set aside.
- MAKE THE VINAIGRETTE
- In a medium-sized bowl, whisk together the olive oil and red wine vinegar, mustard, sea salt, lemon pepper and honey. Set aside until ready to compile the salad.
- TO PLATE THE SALAD
- Serve this family style on a large platter by placing the beans and peas on the platter first, then sprinkle with the walnuts, leeks and parsley and then drizzle with the vinaigrette. Or use this method to individually plate each salad.
- Keep the components separate until ready to serve, its better to dress this salad right before serving.
SOURCE: Studio Delicious
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