Savory is a slightly bitter, minty herb. If you can't find it, increase the amount of thyme to 1 1/2 tablespoons. Scarlett runner peas take a bit longer to cook than other shelled peas, so if you use them, allow a few extra minutes of cooking time before adding the beans.
1 1/4 cups fresh shelled peas (such as black-eyed, lima, or scarlett runner; about 3 pounds unshelled)
3/4 pound green beans, trimmed and cut in half crosswise
3/4 pound wax beans, trimmed and cut in half crosswise
1/4 cup minced shallots
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh or 1 teaspoon dried savory
3 tablespoons white wine vinegar
2 tablespoons extravirgin olive oil
2 teaspoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
Cook peas in boiling water 15 minutes. Add beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water. Drain; place bean mixture in a large bowl.
Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled.