Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Savory is a slightly bitter, minty herb. If you can't find it, increase the amount of thyme to 1 1/2 tablespoons. Scarlett runner peas take a little bit longer to cook than other shelled peas, so if you use them, allow a few extra minutes of cooking time before adding the beans.
Ingredients[]
- 1 1/4 cups fresh shelled peas (such as black-eyed, lima, or scarlett runner; about 3 pounds unshelled)
- 3/4 pound green beans, trimmed and cut in half crosswise
- 3/4 pound wax beans, trimmed and cut in half crosswise
- 1/4 cup minced shallots
- 3 tablespoons chopped fresh chives
- 1 1/2 tablespoons chopped fresh or 1 teaspoon dried savory
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Directions[]
- Cook peas in boiling water 15 minutes.
- Add beans; cook 5 minutes or until crisp-tender.
- Drain; rinse with cold water.
- Drain; place bean mixture in a large bowl.
- Combine shallots and remaining 8 ingredients.
- Pour over bean mixture; toss well.
- Serve at room temperature or chilled.
Yield: 8 servings (serving size: about 1 cup)