This crunchy Green Bean and Pea salad is a light and flavorful addition to any table. It’s fresh and healthy and looks pretty composed on a plate or with all the ingredients tossed together in a bowl.
Love crunchy salads? Try this Modern Carrot Salad, it’s easy, fresh and no mayo!
Why You’ll Love This Recipe
Everyone needs a pea salad recipe. Most of what I’ve had out there involves mayonnaise, which is a tough sell with peas I think.
What’s appealing about this recipe is this:
- It’s simple, and really flexible. You can use less of this and more of that, or add a few of your own ingredients.
- It’s a great side dish for so many things. Whether its a naan sandwich or some tortellini soup, it’s a crunchy, green and healthy side!
Ingredients You’ll Need
For the full ingredient list and recipe instructions, please scroll to the recipe card below.
- green beans
- English peas
- snap peas
- Italian Parsley
For the full list of ingredients and instructions, please scroll to the recipe card below.
- Prepare the beans and peas: Trim the ends of the beans and remove the fresh peas out of their pods, if using. (you can also use frozen peas, just defrost and drain them well).
- Toast the walnuts: Toasting nuts brings out all the flavors.
- Make a vinaigrette: Always better made at home and super quick, this will last a week in the fridge, so make extra.
- Plate and serve!
Tips and Serving Ideas
- When trimming the green beans, I like to keep them 2-3″ long
- The components of this salad can be made an hour or so ahead, but plate and dress it at the time of serving.
- Try this with hazelnuts or whole pecans instead of walnuts if you like.
Frequently Asked Questions
Yes! Almost any nut will taste great. Try pine nuts, toasted pecans or hazelnuts!
One type of pea is all you need! Just go with green beans and peas – even frozen peas that have been defrosted and drained will be delicious!
Yes! It would be delicious with grilled shrimp, sliced chicken or ahi tuna!
More Recipes to Try:
Carrots with Almonds: Another stunning veggie side, this one is a favorite!
Celery Salad with Hazelnuts: Simple and fresh, this is a really delish side.
Simple Chickpea Salad: Who knew pantry staples could be elevated to this?
Veggie Noodle Salad with Peanut Sauce So satisfying with the creamy peanut dressing…delicious!
Green Bean and Pea Salad
- 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
- 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
- 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.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This recipe was updated with new text and instructions, and the original post is below:
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.