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May 16, 2008 07:30 PM

Green bean and/or Sugar pea salad recipes needed for tomorrow!

I stopped by my local roadside produce stand today and ended up purchasing a huge bag, probably 3 pound of fresh green beans for $1 (they got in new ones so were getting rid of these and they looked pretty good) and another 2.5 pd bag of sugar snow peas for $2.49. I am going to a BBQ tomorrow afternoon and plan on gardening during the day so need a quick, easy recipe that I can put together tonight or in the morning to take with me for the table at the party. I am thinking a salad because it is a BBQ versus something that need to be hot. So far my ideas have been blanching the beans, adding some red onion I have, herbs? and some kind of vinaigrette and maybe tossing in some toasted nuts at the end. I have a pretty well stocked pantry so bring on those great ideas! Snow peas, no ideas. Love them in stir fries but that doesn't fit the bill this time.

I know you CH's can help me! Thanks in advance!

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  1. Japanese: tip and string the beans; blanch quickly, chill; serve with a dip or saucing of mix of miso and lemon or lime juice plus touch of brown sugar.

    1. Here is my favorite green bean salad... ... its along the lines you are thinking, blanched beans, add some canned white beans, grilled onion (can do a the BBQ) with a balsamic vinegarette.

      For the snow peas, you can just serve them raw with some dip or creamy salad dressing..

      1. Thanks! All great ideas. I had better go start taking the end off those beans or I will be at it all night!

        1. jody, if you haven't made those snow peas, yet, try this:

          blanch snow peas

          whisk together
          1/2 cup olive oil
          4 teaspoons wasabi paste
          6 tablespoons lime juice
          4 teaspoons lime zest
          1 teaspoon salt
          2 tablespoon honey

          toss with snow peas

          1. Last time I bought sugar snap peas from the local farmers market, I also bought a bunch of carrots. I washed them, peeled the carrots and diced them. I boiled the carrots for about 3-5 minutes, and slid in the peas so they get blanched. After about 2 minutes (or when both are tender but not mushy), i poured them over a sieve and shocked them with ice water. I drained them well and patted them dry with paper towel. Then I poured them into a big bowl and tossed them with soy sauce, sugar, a little bit of worcestershire sauce, some sriracha, and drops of sesame oil for fragrance. Then I chilled them in the fridge and allow the flavor to permeate the veggies. I couldn't stop eating them, and I loved the vibrant color!