I’m not even sure this qualifies as a recipe. It’s that easy. Aren’t those sometimes the best dishes? All you need are fresh, in season ingredients, a sprinkle of salt, and you’re golden. Or in this case, green.
So much green! Crisp, sweet, and oh so beautiful! It’s the perfect spring side for any meal! I love serving it with this roast chicken. Simply perfection! The key to keeping these crisp and green is to blanch them quickly then plunge in an ice bath!
You MUST NOT skip this step! By doing this, it stops the cooking immediately, and helps to set the green color. Otherwise the beans will continue to cook slightly, even when removed from the hot water, AND they’ll start to get soggy and bleh. No thanks.
Originally I planned to make a light dressing to toss this with, but truly it doesn’t even need it! Just a squeeze of fresh lemon juice and some flakey sea salt will do the trick. I use Maldon salt for finishing. It’s the BEST.
This side will be your dinner’s best wingman. Move over traditional green salad!
This fresh and bright green bean and sugar snap pea salad is light and refreshing!
- 10 ounces sugar snap peas
- 12 ounces green beans
- 1 cup shelled edamame
- 1 teaspoon chopped fresh mint
- Squeeze of fresh lemon juice
- Sea Salt
- Bring a large pot of water to a boil. Add 2 large pinches of salt. Pour in the snap peas and green beans. Cook in boiling water for 2-3 minutes or until just tender.
- Meanwhile, fill a large bowl with cold water and add several large handfuls of ice. When the beans are done cooking, use a slotted spoon to transfer them to the bowl of ice water. Let them sit in the ice water for 2-3 minutes.
- Drain well, then toss the beans with the edamame, fresh mint, a large squeeze of lemon juice and a generous sprinkle of sea salt. Serve cold or room temperature!
These beans are in da houuuuuse!