Savory Summer Green Bean Salad

Yields 8 servings


  • 1 1/4 cups fresh shelled peas (such as black-eyed, lima, or scarlett runner; about 3 pounds unshelled)
  • 3/4 pound green beans, trimmed and cut in half crosswise
  • 3/4 pound wax beans, trimmed and cut in half crosswise
  • 1/4 cup minced shallots
  • 3 tablespoons chopped fresh chives
  • 1 1/2 tablespoons chopped fresh or 1 teaspoon dried savory
  • 3 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation: 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.

Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled.

Serv. Size: Serving size: about 1 cup.

Amount Per Serving

Cals: 118 From Fat: 31%

Total Fat: 4g

Cholesterol: 0mg

Sodium: 226mg

Total Carb: 16.8g

Dietary Fiber: 6.5g

Sugars: na

Protein: 5.2g