Summer Beans

By The Weekly  , , ,

December 14, 2016

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This green bean, snow pea and cherry tomato salad completed with a zesty Dijon mustard dressing, is healthy and super easy to make!

  • Prep: 15 mins
  • Cook: 5 mins
  • Yields: 8 Servings


200 g green beans, trimmed

200 g snow peas, trimmed

1 tbsp olive oil

3 eschalots, sliced

2 garlic cloves, crushed

250 g punnet cherry tomatoes, halved

¼ cup parsley leaves

¼ cup toasted flaked almonds

Snow pea sprouts, to serve


¼ cup extra-virgin olive oil

1 tbsp each red-wine vinegar and lemon juice

½ tsp Dijon mustard


1Place beans and snow peas in a heatproof bowl. Cover with boiling water. Set aside 2 mins until bright green and tender crisp. Drain and refresh under cold running water.

2In a large frying pan, heat oil on high. Sauté eschalot and garlic, 1 min until aromatic

3DRESSING: In a jug, whisk all ingredients together. Season.

4In a large bowl, combine beans and peas, eschalot mixture, tomato and parsley. Toss with dressing. Sprinkle with almonds and sprouts.

TIP: Toast almonds in a dry frying pan over on medium heat, tossing often until light golden


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