Cold Bean and Snowpea Salad |

Posted on

14 October 2012



Cold Bean and Snowpea Salad


200g snowpeas
225g butter beans
200g shelled edamame beans
2 tbsp garlic - peeeled and finely chopped
1 cup canola oil
1 tsp Dijon mustard
3/4 cup white wine vinegar
1/4 cup sugar
2 tbsp soya sauce
1/4 tsp fresh black ground pepper


  • To start off with, blanch snowpeas in a large pan of boiling water for 10 seconds.
  • Therafter, strain and place in cold water to cool the beans.
  • After this, drain and set aside.
  • Then blanch yellow wax beans for about 2 minutes.
  • Strain and place in cold water until cooled then drain and cut into half
  • Throw in the yellow butter beans to the snowpeas.
  • Now add edamame beans.
  • In a small pan heat oil over medium heat.
  • Add garlic and cook just until the garlic begins to colour.
  • Remove from heat and immediately place into a small bowl.
  • In a separate bowl - blend the remaining ingredients until sugar is dissolved.
  • Slowly mix in garlic oil mixture.
  • Add dressing, a few tablespoons at a time to the beans, tossing the salad until it is coated to taste.
  • Use as much dressing as you feel required.
  • Refrigerate the remainder in an airtight container and used within a week.
Cooks Note

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