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.

Recipe by Cooking Light June 2003

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Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

118 calories; calories from fat 31%; fat 4g; saturated fat 0.6g; mono fat 2.7g; poly fat 0.5g; protein 5.2g; carbohydrates 16.8g; fiber 6.5g; cholesterol 0mg; iron 2.6mg; sodium 226mg; calcium 61mg.
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