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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... http://blog.firecooked.com/2007/05/13... ... 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!