Snap Peas Green Beans Salad (Printable Version)

A fresh blend of snap peas, green beans, sharp white cheddar, and tangy lemon dressing for a crisp, light dish.

# What You’ll Need:

→ Vegetables

01 - 7 oz snap peas, ends trimmed
02 - 7 oz green beans, ends trimmed
03 - 1 small shallot, thinly sliced

→ Cheese

04 - 3.5 oz sharp white cheddar, cubed or in shards

→ Dressing

05 - 2 tbsp extra virgin olive oil
06 - 1 tbsp fresh lemon juice
07 - 1 tsp Dijon mustard
08 - 1/2 tsp honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tbsp fresh chives, finely chopped
11 - Optional: microgreens or pea shoots

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add snap peas and green beans; blanch for 2 minutes until bright green and just tender.
02 - Transfer vegetables immediately to ice water to halt cooking and maintain texture. Drain thoroughly and pat dry.
03 - Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a large bowl.
04 - Add blanched vegetables and sliced shallot to the dressing and toss gently to coat evenly.
05 - Arrange the vegetables on a serving platter in long, winding vines. Scatter cheddar cubes or shards over the top.
06 - Sprinkle with chopped chives and optionally garnish with microgreens or pea shoots. Serve immediately.

# Expert Tips:

01 -
  • It comes together in twenty minutes, which means you can make it on nights when you're tired but want something that tastes like you tried.
  • The contrast between the sweet snap peas, earthy green beans, and sharp cheddar feels unexpectedly sophisticated without any real fuss.
  • It's the kind of salad that works at a picnic, as a light lunch, or alongside something heavier at dinner.
02 -
  • Do not skip the ice bath; I learned this the hard way when I tried to save time and ended up with mushy, gray-green vegetables that tasted like disappointment.
  • The dressing needs lemon juice that's fresh-squeezed if at all possible—bottled juice will make this taste thin and forgettable instead of bright and alive.
03 -
  • Make the dressing while the vegetables are in the ice bath—this way everything comes together at exactly the right moment without any waiting around.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving so the vegetables stay crisp and don't get soggy.
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