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Author Notes: This salad is one of my favorite all time salads...I love it hot or cold. I sometimes make a meal out of it. All the peas, beans and the asparagus are garden fresh and very crispy. (except the jar of butter beans) . The fresh mint and basil really make the flavors sparkle! I sometimes throw on a few cherry tomatoes cut in half for extra color and acid. —dymnyno
- 1 cup string beans, trimmed
- 1cup snap peas
- 1 cup sugar peas
- 1 cup butter beans cooked (or 1 jar)
- 1 bunch thin aspargus, cut into 1 inch segments (tough end discarded)
- 1 cup chopped fresh mint
- 1 cup chopped fresh basil
- 3/4 cup olive oil
- 1 tbs lemon juice
- 2 garlic cloves
- cherry tomatoes (optional)
- sea salt
- freshly ground black pepper
- Individually blanch each bean and the asparagus. Refresh under cold water after each blanching. Open the jar of butter beans.
- In a blender add olive oil, a small handful of each of the beans, garlic cloves and lemon juice. Blend until smooth
- To the rest of the beans and asparagus add the blender dressing and toss to coat them with the dressing. Add salt and pepper to taste.
- Add the basil and the mint and toss.
- Serve hot or cold. Makes a great starter.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best String Bean Salad
- This recipe was entered in the contest for Your Best Asparagus Recipe
- This recipe was entered in the contest for Your Best Spring Lamb
Just Pudding It Out There
Use your melon: make this 3-ingredient, vegan dessert
Pudding melon to the test.
A toast to toast.
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Savory yogurt is whey cool.
We give it 8 tentacles up.