Green Pea-and-Bean Salad with Seeds and Nuts Recipe

Name: Green Pea-and-Bean Salad with Seeds and Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried navy beans (6 ounces), soaked overnight in water and drained; Kosher salt; Freshly ground pepper; 1 1/2 pounds fresh English peas, shelled (2 cups); 2 tablespoons flaxseeds; 2 tablespoons sesame seeds; 2 teaspoons yellow mustard seeds; 1/2 cup unsalted roasted peanuts, chopped; 1 tablespoon minced shallot; 1 tablespoon Champagne vinegar; 2 teaspoons toasted sesame oil; 2 teaspoons peanut oil, preferably toasted

Servings: persons

1 cup dried navy beans (6 ounces), soaked overnight in water and drained
Kosher salt
Freshly ground pepper
1 1/2 pounds fresh English peas, shelled (2 cups)
2 tablespoons flaxseeds
2 tablespoons sesame seeds
2 teaspoons yellow mustard seeds
1/2 cup unsalted roasted peanuts, chopped
1 tablespoon minced shallot
1 tablespoon Champagne vinegar
2 teaspoons toasted sesame oil
2 teaspoons peanut oil, preferably toasted

1
In a saucepan, cover the navy beans with 8 cups of water.
2
Bring to a simmer and cook until the beans are tender, about 30 minutes.
3
Season the beans with salt and pepper and let cool in the cooking liquid.
4
Drain the beans.
5
In a saucepan of salted boiling water, cook the peas until just tender, about 2 minutes.
6
Drain and cool the peas in a bowl of ice water; drain well.
7
In a small skillet, toast the flaxseeds, sesame and mustard seeds over low heat until golden and starting to pop, about 2 minutes.
8
Scrape the seeds into a large bowl.
9
Add the beans, peas, peanuts, shallot, vinegar, sesame oil and peanut oil and toss to evenly coat.
10
Season with salt and pepper.
11
Let marinate for 10 minutes or overnight before serving.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dried navy beans (6 ounces), soaked overnight in water and drained, Kosher salt, Freshly ground pepper, 1 1/2 pounds fresh English peas, shelled (2 cups), and more.

Yes, Green Pea-and-Bean Salad with Seeds and Nuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Green Pea-and-Bean Salad with Seeds and Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions