Summer Bean Salad

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

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 31%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.2g
  • Carbohydrate: 16.8g
  • Fiber: 6.5g
  • Cholesterol: 0.0mg
  • Iron: 2.6mg
  • Sodium: 226mg
  • Calcium: 61mg


  • 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


  1. 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.
  2. Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled.
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