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CRUNCHY GREEN BEAN, PEA AND WALNUT SALAD

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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.

Crunchy Green Bean, Pea and Walnut Salad on a white Plate

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 🙂

Crunchy Green Bea, Pea and Walnut Salad on a white plate

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.

Crunchy Green Bean and Pea Salad ingredients on a blue cloth

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.

Crunchy Green Bean, Pea and Walnut Salad on a white plate

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.

Crunchy Green Bean and Pea Salad

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?

CRUNCHY BEAN, PEA AND WALNUT SALAD

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Ingredients

  • 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

Instructions

  • 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.
Did you make this recipe?Show me! Tag @studiodelicious or use the hashtag #studiodeliciouseats!

SOURCE: Studio Delicious

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Comments

  1. Amy Nash

    April 19, 2018 at 4:37 am

    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!
    Reply

  2. Tamara Andersen

    April 20, 2018 at 2:36 pm

    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!
    Reply

  5. Jennifer

    April 22, 2018 at 8:48 am

    This salad look so beautiful and fresh! The color is gorgeous and it really does look like the perfect spring dish.
    Reply

  6. Lynette

    April 22, 2018 at 11:57 am

    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!
    Reply

  7. Amanda

    April 22, 2018 at 6:15 pm

    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.
    Reply

  10. Kat Jeter

    April 23, 2018 at 5:39 am

    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!
    Reply

  11. Julie

    April 23, 2018 at 5:48 am

    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!
    Reply