Summer Bean Salad

Summer Bean Salad Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 118
Caloriesfromfat 31 %
Fat 4 g
Satfat 0.6 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 5.2 g
Carbohydrate 16.8 g
Fiber 6.5 g
Cholesterol 0.0 mg
Iron 2.6 mg
Sodium 226 mg
Calcium 61 mg

Ingredients

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

Preparation

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.

Note:

June 2003
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