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Summer Peas and Green Bean Salad

Ingredients

  • 1 small red onion cut into thinly sliced half circles
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp extra virgin olive oil divided
  • 1 pound garden fresh green beans trimmed and cut into one-inch pieces
  • 1 15.5- ounce can chick peas rinsed and well drained
  • 1 tsp chopped fresh garlic
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 pint grape tomatoes halved
  • 1 cup frozen baby peas thawed
  • 1 tsp Dijon mustard
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil or mint, chopped

Instructions

  • Place sliced onions and lemon juice in a small glass bowl, or Ziploc bag. Let sit at room temperature. This will marinade the onions, and make them delicious for the salad.
  • In a large sauté pan place 1 tablespoon of oil over medium high heat, add green beans and sauté for 4-5 minutes. Add chick peas and another tablespoon of oil and sauté for about 8 minutes until beans are tender. Add garlic, salt, pepper and cook for another minute. Remove from heat, & cool to room temperature.
  • In a small bowl, pour in the lemon from onions and add the Dijon whisking to combine. While whisking add remaining tablespoon of oil to make a vinaigrette.
  • In a large bowl combine cooled pea and bean mixture, marinated onions, sliced tomatoes, thawed peas, chopped parsley, chopped mint/basil and vinaigrette dressing. Stir gently to combine and serve at all of your Summer BBQ'S.