Green Bean And Pea Salad Recipes
MARINATED SALAD
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Provided by Barbara Stocker
Categories Salad Vegetable Salad Recipes
Time 23h35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g
GREEN BEAN, CORN AND PEA MARINATED SALAD
Make and share this Green Bean, Corn and Pea Marinated Salad recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Onions
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
- In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
- Remove from heat and pour over the veggies.
- Refrigerate overnight.
Nutrition Facts : Calories 646.4, Fat 28.9, SaturatedFat 3.8, Sodium 748.5, Carbohydrate 94.3, Fiber 10.1, Sugar 60.4, Protein 9.3
GREEN BEAN 'N' PEA SALAD
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
PEAS 'N' BEAN SALAD
This recipe was one of the first I tried from a new cookbook many years ago. I was intrigued by the variety of ingredients. It's been a favorite ever since, and whenever I take this dish somewhere, there are never leftovers.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare the peas and beans according to package directions; drain and cool. Combine cooked vegetables in a 1-1/2-qt. clear glass bowl., In a small bowl, combine the red onion, mayonnaise, oil, Worcestershire sauce, salt and pepper; mix well. Spoon over vegetables; garnish with eggs and green onion if desired. Cover and refrigerate until serving.
Nutrition Facts : Calories 432 calories, Fat 35g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 553mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.
SNOW PEA AND GREEN BEAN SALAD
Categories Salad Side Vegetarian Quick & Easy Green Bean Pea Chill Gourmet Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small bowl whisk together the vinegar, the oil, and salt and pepper to taste. In a large saucepan of boiling salted water cook the green beans for 4 minutes, add the snow peas, and cook the vegetables for 30 seconds. Drain the vegetables, transfer them to a bowl of ice and cold water to stop the cooking, and drain them. Pat the vegetables dry between several thicknesses of paper towels and in a bowl toss them with the sunflower seeds and the dressing.
GREEN BEAN, TOMATO, AND CHICKPEA SALAD
This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Nutrition Facts : Calories 281 g, Fat 13 g, Fiber 12 g, Protein 12 g
GREEN BEAN AND PEA SALAD
Every time I take this to a function I am always asked for the recipe.
Provided by Cheryl Powell
Categories Other Salads
Time 10m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon. Yield: 8 servings.
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GREEN BEAN AND PEA SALAD - STUDIO DELICIOUS
From studiodelicious.com
5/5 (1)Total Time 30 minsCategory SaladCalories 216 per serving
- 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.
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GREEN BEAN SALAD WITH PEAS, CHARD AND DIJON TARRAGON ...
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5/5 (4)Total Time 25 minsServings 4Calories 177 per serving
- Place a large pot on the stove and fill it 2/3 full of water. Bring the water to a boil. While the water is coming to a boil prepare an ice bath with a strainer that fits inside the bath. When the water is boiling, add the peas. Blanch for 45 seconds. Using a large slotted spoon or strainer, scoop out the peas and place them in the ice bath strainer. Strain the peas and place them in a large mixing bowl.
- To a small mixing bowl add the oil, mustard, lemon zest, lemon juice, tarragon, red pepper, salt, a few grinds of black pepper and the garlic. Use a whisk to whisk all the ingredients together. I cannot get this dressing to form an emulsion.. if you can, I want to know your secret! There is too little dressing to put in a food processor - I tried. So just whisk until it all comes somewhat together.
- Dress the salad with all the dressing and toss with hands. Finish it with fresh ground pepper to taste. This salad holds well overnight in the fridge already dressed. iIf packing it for a picnic, lunch or dinner party, go ahead and dress it in advance.
GREEN BEAN AND PEA SALAD WITH LASHINGS OF PARMESAN RECIPE ...
From drizzleanddip.com
Reviews 1Estimated Reading Time 2 minsServings 4Total Time 10 mins
- Bring a pot of water to the boil and cook the sugar snap peas and beans for about 3 minutes. Add the frozen peas and cook for a further minute or two. If you are using fresh peas, they will take a minute or two longer too cook, so add them about 2 minutes after the beans.
- Drain and run the vegetables under cold water until they are completely cooled (you can add a few ice cubes to help cool them down quickly)
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GREEN PEA-AND-BEAN SALAD WITH SEEDS AND NUTS RECIPE - DAN ...
From foodandwine.com
Servings 8Total Time 1 hr 20 mins
- In a saucepan, cover the navy beans with 8 cups of water. Bring to a simmer and cook until the beans are tender, about 30 minutes. Season the beans with salt and pepper and let cool in the cooking liquid. Drain the beans.
- In a saucepan of salted boiling water, cook the peas until just tender, about 2 minutes. Drain and cool the peas in a bowl of ice water; drain well.
- In a small skillet, toast the flaxseeds, sesame and mustard seeds over low heat until golden and starting to pop, about 2 minutes. Scrape the seeds into a large bowl. Add the beans, peas, peanuts, shallot, vinegar, sesame oil and peanut oil and toss to evenly coat. Season with salt and pepper. Let marinate for 10 minutes or overnight before serving.
MARINATED GREEN BEAN AND SNAP PEA SALAD | BLUE FLAME KITCHEN
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Servings 6Calories 217 per serving
- Combine beans, peas, peppers and radishes in a large bowl. Add dressing and toss to combine. Season with salt and pepper. Cover and refrigerate for 2 – 3 hours. Serve topped with pea shoots.
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5/5 (3)Servings 2
- To make the topping for the salmon, combine chopped walnuts, chopped green onions, lemon zest, and salt and pepper.
- Whisk Dijon mustard and honey together in a small bowl. Using a spoon or a meat brush, spread mustard and honey over the top of the salmon.
GREEN BEAN AND SNAP PEA SALAD WITH MUSTARD VINAIGRETTE ...
From amandahaascooks.com
Servings 6Estimated Reading Time 2 mins
- Bring a large pot of water to a boil and add 2 Tbsp salt. Prepare an ice bath in a large mixing bowl (3 parts ice to 2 parts water).
- Blanch the green beans until bright green and barely softened, about 3 minutes. Transfer to the ice bath until cooled, then transfer to a paper towel-lined plate to dry. Blanch the snap peas until bright green and slightly softened, about 2 minutes. Transfer to the ice bath, then transfer to a paper-towel lined plate.
- In a small skillet over medium heat, heat the oil. Add the pine nuts and a pinch of salt, and cook until fragrant and golden brown, about 3 minutes. Let cool completely.
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