Best 5 Green Bean N Pea Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of refreshing and vibrant salads, the Green Bean and Pea Salad stands out as a culinary delight. This delectable dish combines the crisp texture of green beans, the sweetness of petite peas, and a symphony of fresh herbs, creating a harmonious balance of flavors. Dressed in a tangy vinaigrette, this salad offers a symphony of textures and tastes that will tantalize your palate. Accompanying this main recipe are two delightful variations: a zesty Lemon-Dill Dressing and a creamy Avocado Dressing. These alternatives provide a range of flavor profiles, catering to diverse preferences and adding an extra layer of versatility to this already exceptional salad.

Check out the recipes below so you can choose the best recipe for yourself!

HERBY GREEN BEAN SALAD



Herby Green Bean Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 1/2 pounds fresh green beans, trimmed
One 6-ounce bag sugar snap peas
1 heaping tablespoon stone-ground mustard
1 teaspoon low-sodium soy sauce
2 cloves garlic, grated or pressed
1/4 cup extra-virgin olive oil
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons chopped fresh dill
1/2 small head fennel, thinly sliced

Steps:

  • Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
  • Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
  • Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.

GREEN BEAN AND PEA SALAD



Green Bean and Pea Salad image

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

16 oz frozen green peas
3 c french style green beans
1 c chopped celery
1/2 c green pepper
1/3 c chopped onion
3/4 c sugar
1/3 c vinegar
2 Tbsp water
1/2 tsp salt
1/4 c diced pimentoes

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.

PEAS 'N' BEAN SALAD



Peas 'N' Bean Salad image

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

1 package (10 ounces) frozen peas
1 package (10 ounces) frozen baby lima beans
1 package (9 ounces) frozen cut green beans
1 medium red onion, chopped
1 cup mayonnaise
1 tablespoon vegetable oil
1 to 2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
hard-boiled large eggs, sliced
Sliced green onion, optional

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.

GREEN BEAN 'N' PEA SALAD



Green Bean 'N' Pea Salad image

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

1 package (16 ounces) frozen peas, thawed
3 cups frozen French-style green beans, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced pimientos
3/4 cup sugar
1/3 cup cider vinegar
2 tablespoons water
1/2 teaspoon salt

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

GREEN BEAN, CORN AND PEA MARINATED SALAD



Green Bean, Corn and Pea Marinated Salad image

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

1 (16 ounce) can green beans
1 (16 ounce) can canned corn niblets
2 cups frozen peas (cooked only until firm-tender and cooled)
1 small green bell pepper, chopped
1 large red onion, sliced
1 cup sugar
3/4 cup white vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder (optional)

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

Tips:

  • For the freshest flavor, use young, tender green beans. Look for beans that are bright green and snap easily.
  • If you don't have fresh peas, you can use frozen peas. Just thaw them before using.
  • You can add other vegetables to this salad, such as chopped carrots, celery, or bell peppers.
  • For a more flavorful dressing, use a combination of olive oil and vinegar. You can also add a touch of Dijon mustard or honey.
  • Serve this salad chilled for a refreshing summer side dish.

Conclusion:

This Green Bean and Pea Salad is a healthy and delicious side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. So next time you are looking for a refreshing and healthy salad, give this one a try!

Related Topics