Sugar Snap Peas and Bean Salad
Bright colour and summer-fresh flavours make this salad worthy of any special occasion. The beans and peas maintain their crunch well.
Servings:
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 110 |
| protein | 4 g |
| fat | 7 g |
| carbohydrate | 9 g |
Suggested Recipes
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4 slices bacon
1 lb (500 g) sugar snap peas, or green beans, trimmed
1 lb (500 g) yellow beans, trimmed
1 sweet red pepper, thinly sliced
1/4 cup (50 mL) packed shredded fresh basil
3 tbsp (50 mL) white_wine_vinegar
3 tbsp (50 mL) vegetable oil
1 tsp (5 mL) dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each granulated sugar and pepper
Preparation:
In nonstick skillet over medium heat cook bacon for 5 minutes or until crisp, turning once. Drain on paper towel until cool; chop finely.
Meanwhile, in large pot of boiling salted water, cook sugar snap peas and yellow beans for about 3 minutes or just until color brightens but beans are still crisp. Drain and refresh under cold water; drain again and place in large bowl. Add red pepper and basil.
In small bowl, whisk together vinegar, oil, mustard, salt, sugar and pepper. (Vegetables, bacon and dressing can be refrigerated in separate airtight containers for up to 24 hours.) Pour dressing over salad; sprinkle with bacon and toss to combine.
Additional Information
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Tip: Transport the salad, bacon bits and dressing In separate containers and toss together just before serving.
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