Green Bean And Pea Salad
A vibrant, crunchy salad combining green beans, peas, and colorful vegetables with a tangy vinegar-sugar dressing, perfect for summer gatherings or light meals.
Ingredients
Instructions
- Thaw the frozen peas and French-style green beans.
- In a large bowl, combine the peas, green beans, chopped celery, onions, green pepper, pimento, and drained kidney beans.
- In a small bowl, mix vinegar, sugar, water, and salt until the sugar dissolves.
- Pour the dressing over the vegetable mixture and toss well to combine.
- Chill before serving to let flavors meld.
Tips & Substitutions
For added flavor, consider using fresh herbs like parsley or dill, which can enhance the freshness of the salad. If you don't have kidney beans on hand, black beans or chickpeas can be tasty alternatives. Adjust the sweetness by using less sugar if preferred, or try honey as a natural substitute. This salad pairs beautifully with Nice And Spicy Dressing for a zesty kick.
Serving Suggestions
This salad is perfect as a light lunch or a side dish at barbecues and potlucks. Serve it chilled for the best taste, and consider pairing it with grilled meats or as part of a buffet spread with other dishes like Triple Bean Salad. For a complete meal, add some cooked quinoa or serve alongside crusty bread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. To enjoy it warm, gently reheat in a microwave or on the stovetop, but be careful not to overcook the vegetables, as they should remain crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Green Bean And Pea Salad contains roughly 430 calories, with 21g protein, 77g carbohydrates, and 5g fat. It is an excellent source of vitamin C (87% of the Daily Value), dietary fiber (83% of the Daily Value), and iron (47% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1372mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh green beans instead of frozen?
Yes, you can definitely use fresh green beans! Just blanch them in boiling water for a couple of minutes until tender-crisp, then immediately plunge them into ice water to stop the cooking process. This will help retain their bright color and crunch.
Is it possible to make this salad vegan?
Absolutely! This recipe is already vegan-friendly since it doesn't contain any animal products. Just ensure that the sugar you use is vegan, as some sugars are processed with bone char. You can also add additional vegetables, like diced cucumbers, for extra crunch.
How can I make this salad more filling?
To make this salad heartier, consider adding a protein source such as diced tofu or hard-boiled eggs. You could also mix in some cooked pasta or grains like farro or barley, which will add texture and make it a more substantial meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).