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Summer Bean Salad

Healthy.Eater's picture
Ingredients
  Fresh shelled peas 1 1⁄4 Cup (20 tbs) (Such As Black Eyed / Lima / Scarlett Runner, About 3 Pounds Unshelled)
  Green beans 1⁄4 Pound, trimmed and cut into half crosswise
  Wax beans 3⁄4 Pound, trimmed and cut into half crosswise
  Minced shallots 1⁄4 Cup (4 tbs)
  Chopped fresh chives 3 Tablespoon
  Chopped savory 1 1⁄2 Tablespoon (Fresh)
  White wine vinegar 3 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Chopped fresh thyme 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer, Healthy
Restriction: 
Vegan, Vegetarian

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4.17857
Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 728 Calories from Fat 300

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1505.5 mg62.7%

Total Carbohydrates 89 g29.8%

Dietary Fiber 38.5 g153.9%

Sugars 20.8 g

Protein 21 g41.3%

Vitamin A 114.3% Vitamin C 243.7%

Calcium 87.5% Iron 81.4%

*Based on a 2000 Calorie diet

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Summer Bean Salad Recipe