I had a similar salad at a luncheon a while ago. I am not a particular fan of legume salads but this one earned a thumbs up for me. The combination of tomatoes, green beans, snow peas, and endgame is what made this light and healthy salad appealing to me. It was a change of pace from my usual garden salad. Plus I am gradually welcoming legumes into my diet. The salad that I originally ordered contained almonds but I left them out for hubby’s sake. Although this is a summer salad, I feel that this easy salad recipe is appropriate all year long. It’s definitely a crowd pleaser regardless the time of year you serve it. Summer is a long wait and my patience is limited when it comes to trying something different. This salad is the centerpiece of a party that’s all about sunny Mediterranean style, from the wine to the plates to the tea towels. You can mix up a simple vinaigrette made with fresh lemon juice, olive oil, and shallots. Pour it over crisp blanched green beans and sweet halved cherry tomatoes, stir in some parsley, and serve with grilled rib steaks or a whole grilled bass.
For this recipe, you will need:
- 1/2 lb of green beans ends trimmed
- 1/2 lbs of snow peas
- 1/2 lbs of edamame
- 1 lbs of grape tomatoes or cherry tomatoes halved
- 2 tablespoons of finely chopped shallots
- 1 tablespoon of crushed garlic
- 2 tablespoons of fresh chopped basil
- 1/2 cup of finely chopped fresh parsley
- 4-6 tablespoons of fresh lemon juice
- 1/2 cup of olive oil
- 2 teaspoons of lemon zest
- Salt and pepper for taste
Bring a large pot of heavily salted water to a boil and prepare an ice water bath by filling a bowl halfway with ice and water. Add the green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes. Drain and transfer to the prepared ice water bath. When the beans are chilled, drain again and thoroughly pat dry with paper towels. Toss in a salad bowl with tomatoes, parsley, and basil. Repeat the same steps with the edamame and snow peas. For the vinaigrette, place the the shallot, garlic, lemon zest, and measured salt and pepper in a medium, nonreactive bowl and add the lemon juice. While whisking constantly, slowly drizzle in the oil and whisk until evenly combined. Pour in the dressing, and toss to coat thoroughly. Taste and add more salt and pepper as needed.
Note: This salad can be made up to 2 hours ahead, covered, and refrigerated. Toss briefly to recombine the flavors just prior to serving.
Yields 6 servings