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bean salad on a white platter
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Crunchy Green Bean, Pea, Walnut Salad

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.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Vegetable Side Dish
Cuisine: American
Servings: 6
Calories: 144kcal
Author: Paige


  • 2 cups Green Beans, fresh, ends trimmed, cut in half
  • 1 cup Peas, fresh, English, shelled
  • 1 cup Sugar Snap Peas, fresh, ends trimmed, cut in half
  • 1/2 teaspoon Salt
  • 1/4 cup Walnuts
  • 4 tablespoons Leek, white part only, washed and sliced very thin one large leek
  • 3 tablespoons Parsley, Italian, 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 Pepper, freshly ground
  • 1 teaspoon Honey


  • 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.
    Cook, covered, on medium high heat for 4-5 minutes. Beans should be slightly 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 3 minutes, then drain again and pat dry carefully with a clean dish towel or paper towel. Set aside.
  • 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.
  • 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 Serve, use a large platter for family style.
    Place the beans and peas on the platter, sprinkle with walnuts, leeks and parsley and drizzle with the vinaigrette.
    Alternatively, divide the ingredients between 4 or 6 plates for individual servings.
  • Keep the ingredients separate until ready to serve.


If you can't find fresh English peas, just use frozen, thawed and drained peas 
This recipe was updated in December 2019


Calories: 144kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 410mg | Potassium: 219mg | Fiber: 3g | Sugar: 5g | Vitamin A: 948IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 2mg