This Crunchy Green Bean, Pea and Walnut Salad is a light and flavorful addition to your table. It’s healthy and fresh and looks beautiful composed on a plate or with all the ingredients gently tossed together in a bowl.
Crunchy Green Bean, Pea and Walnut Salad
This recipe for Crunchy Green Bean, Pea and Walnut Salad screams “warm weather” to me.
It’s 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.
Here’s Another Recipe to Try:
Veggie Noodle Salad with Peanut Sauce
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CRUNCHY BEAN, PEA AND WALNUT SALAD
Ingredients
- 2 cups Green beans, fresh, ends trimmed
- 1 cup English Peas, fresh or frozen, shelled
- 1 cup Sugar snap peas, ends trimmed
- 1/2 teaspoon sea salt
- 1/4 cup walnuts
- 4 tbsp leek, sliced thin, white part only
- 3 tablespoons flat leaf parsley, chopped fine
- 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
Instructions
- PREPARE THE BEANS AND PEAS
- Prepare a medium-sized bowl of ice water to have ready to blanch the beans and peas.
- Place the beans and peas in a large saucepan with lid, add 1/2 cup water plus 1/2 teaspoon sea salt, and cook covered on medium high heat
- Boil for 4-6 minutes on medium high heat. The cooking time may vary, so note that you want the beans to be crisp but cooked which should take no more than 6 minutes total.
- Drain and then submerge the beans and peas in the ice water bowl you set aside to completely stop the cooking process and set the color. Let the beans and peas 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, non-stick, dry saute skillet and toast on medium-high heat, stirring occasionally about 4 minutes until lightly toasted. Remove from pan and cop finely on a cutting board, set aside.
- MAKE THE VINAIGRETTE
- Whisk together the olive oil and red wine vinegar, mustard, sea salt, lemon pepper and honey in a medium sized bowl. Set aside until ready to compile the salad.
- TO PLATE THE SALAD
- Serve the salad family style on a large platter by plating the beans and peas on the platter first, then sprinkle with the walnuts, leeks and parsley and 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.
Notes
Nutrition
SOURCE: Studio Delicious
This is such a fresh, delicious salad with some great textures and flavors! I love how the slight bitterness of the walnuts compliments the sweetness of the spring peas!
I’m glad there are no frogs in this salad, though I do love fried frogs’ legs! This is a gorgeous spring salad, and I would totally love it with a grilled salmon fillet or chicken breast… Bravo!
Yes they do! Thanks..:)
I love the feeling of spring that this exciting salad brings to the table.I had no idea that Frogs bring good luck if You see one.wow!
This salad looks so healthy and fresh! We haven’t been seeing much green here in Alberta, so this salad will be made to make up for that!
Thank you!
This salad look so beautiful and fresh! The color is gorgeous and it really does look like the perfect spring dish.
Thank you!
Typically when I make my green beans from the garden, crunchy is not the word that comes to mind. I love the idea of this recipe to get that great bean flavor with walnuts! Great spring food!
Thank you!
What a fantastic salad for the season! I’m so excited to have all of the green things back on my plate with the farmer’s markets opening again, and this salad is going to be high on my list to make! Love the addition of walnuts, and that lovely vinaigrette must pull it all together beautifully.
Thank you!
What a fun twist on green bean salad! The toasted walnuts add such a meaty warming flavor. Love it!
Thank you!
Love all the this! I could definitely enjoy this salad on it’s own, I just might even share … maybe.
Thank you!
This is such a great way to use up those fresh beans and peas that I grown in the summer. I love recipes like this that are simple and let the veggies speak for themselves!
Me too…thanks! 🙂
Add some craisins into this, and you pretty much have my 3 year old’s favorite foods all combined into one salad! He loves green beans and peas, and thinks every salad needs to be topped with nuts (almonds are actually his favorite, but he’ll settle for walnuts) and craisins. This looks so perfect for a spring dinner party!
Great idea! 🙂
This is a beautiful salad. Perfect for spring
Thank you 🙂