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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 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 extravirgin olive oil |
2 teaspoons chopped fresh thyme |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 garlic clove, minced |
Directions:
1. Cook peas in boiling water 15 minutes. Add beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water. Drain; place bean mixture in a large bowl.
2. Combine shallots and remaining ingredients. Pour over bean mixture; toss well. Serve at room temperature or chilled.
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