Best 4 Snow Pea And Green Bean Salad Recipes
In this vibrant and nutritious salad, crisp snow peas and green beans are tossed together with a medley of colorful vegetables, creating a delightful symphony of flavors and textures. Cucumber adds a refreshing crunch, while red onion provides a sharp contrast to the sweetness of the peas and beans. Bell pepper contributes a subtle smoky flavor, while carrots add a touch of earthy sweetness. With a tangy homemade vinaigrette dressing, this salad is not only visually appealing but also packed with essential vitamins, minerals, and antioxidants.
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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
SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING
Provided by Aida Mollenkamp
Categories side-dish
Time 9m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
- Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
- In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.
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.
ORIENTAL SALAD (BEAN SPROUT AND SNOW PEA SALAD)
Provided by Craig Claiborne And Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield Four to six servings
Number Of Ingredients 16
Steps:
- If you desire, pick over the bean sprouts to remove and discard the tiny curlicues at the top and/or bottom. Put the bean sprouts in a salad bowl.
- Drop the snow peas into a basin of boiling water lightly seasoned with salt. Bring to the boil and drain. Chill under cold running water. Drain. Add to the bean sprouts.
- Cut the ham and turkey breast into very fine shreds. There should be about two cups of each. Add this to the bowl.
- Add the celery, scallions and water chestnuts. Sprinkle with the coriander.
- To make the salad dressing, blend the mustard, egg, ginger and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the oil. Add salt and pepper.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams
Tips:
- For the freshest flavor, use fresh snow peas and green beans. If using frozen, thaw them before using.
- Blanch the snow peas and green beans in boiling water for 2-3 minutes, then immediately transfer them to ice water to stop the cooking process. This will help them retain their crisp texture and vibrant color.
- Use a variety of fresh herbs to add flavor to the salad. Some good options include basil, mint, cilantro, and parsley.
- Add a squeeze of fresh lemon juice or a splash of white wine vinegar to brighten up the flavors.
- If you want to add protein to the salad, consider grilled shrimp, chicken, or tofu.
- Serve the salad immediately or chill it for later. It will keep for up to 3 days in the refrigerator.
Conclusion:
This snow pea and green bean salad is a refreshing and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful salad, give this one a try!
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