I’m always looking for a new spin on the typical bean salad. Bean salads are great for camping or picnics because you can transport them dressed without worrying about them getting soggy. I love the toasty flavor and the texture of the mustard seeds, and the lemon zest gives it a little perk. Summer’s here, so even if it’s just to your local park, get out and pack a picnic.
Green Bean and Pea Salad with Mustard Seeds
YieldAbout 3 cups
Prep Time10 minutes
Cook Time 5 minutes
Activity Guide Car Camping, Picnic
- 1 1/2 cups green beans, cut into 1/2-inch pieces
- 1 1/2 cups green peas (frozen and defrosted is fine)
- 1/2 teaspoon coriander
- 1 teaspoon mustard seeds
- 3 tablespoons olive oil
- 1/4 cup diced red onion
- 1 clove garlic, minced
- zest and juice of one lemon
- Salt and pepper
- Cutting Board
- Medium Pot
- Whisk or fork
- Large jar with a lid (or a salad bowl)
- Fill a medium pot with water and a big pinch of salt and bring to a boil. Blanch the green beans for a minute or two, until they’re bright green. Immediately drain them and rinse them with cold water (If you’re making this at home or you have extra ice, use iced water to cool the green beans). If you’re using fresh peas, blanch them for about 20 seconds (no need to blanch frozen defrosted peas).
- Combine the green beans and peas in a jar.
- Toast the coriander and mustard seeds in a small dry skillet until fragrant and the mustard seeds begin to pop. Add the spices to the jar.
- In the same skillet, saute the red onion in the olive oil until softened. Remove from heat and whisk in the garlic, lemon juice, and lemon zest. Add the dressing to the salad.
- Close the jar with the lid and shake to saturate the veggies in the dressing.