Bean, Pea and Mixed Leaf Salad

With fresh peas, this beautiful salad is the essence of spring, but is also wonderful in summer or autumn when beans and snow peas are at their best. Serve it with chicken or fish, with some boiled new potatoes tossed in butter.

Bean, Pea and Mixed Leaf Salad


  • 150 g (5 oz) snow peas (mangetout), trimmed
  • 200 g (7 oz) green beans, trimmed
  • 300 g (10 oz) fresh peas in the pod, shelled
  • 1 cup (50 g) mixed salad leaves
  • 4 slices prosciutto or pancetta, cut or torn into bite-sized pieces
  • 3 radishes, trimmed and thinly sliced
  • 200 g (7 oz) goat’s cheese, crumbled
  • salt and freshly ground black pepper
  • Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper


  1. Bring a medium saucepan of water to a boil, and prepare a bowl of iced water. Add snow peas to pan, return to a boil and cook 1 minute. Lift out with a slotted spoon or tongs, allowing water to drain off, then plunge into iced water. Lift out and drain on paper towels.
  2. Return water to a boil and replenish iced water. Repeat with beans; cook 2 minutes, then plunge into iced water and drain.
  3. Return water to a boil and replenish iced water. Add peas to pan and cook 3 minutes. Drain in a sieve, refresh in iced water and drain. The vegetables should be bright green and tender-crisp.
  4. To make the dressing, whisk oil and vinegar in a small jug. Season with salt and pepper.
  5. Arrange blanched snow peas, beans and peas and mixed leaves on a platter. Scatter prosciutto, radishes and goat’s cheese over the top and drizzle with dressing. Season with salt and pepper and serve immediately.


For the best flavour, choose small or baby green beans if you can get them. If you buy fresh peas already shelled, you will need 150 g (5 oz). You could also use 150 g (5 oz) frozen peas, which only need to be cooked 1 minute.

Serves 6–8
Preparation: 25 minutes
Cooking: 10 minutes


The Ultimate Book of Vegetables

Find this and many more colourful, healthy vegetable recipes from artichokes to zucchini in The Ultimate Book of Vegetables. Available from Reader’s Digest.

Find out more...
ISBN: 978-1-621452-22-5

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