Green bean and pea salad with salad cream dressing

  • Serves 4-6
  • Takes 5 min to make and 15 min to cook
  • Easy
This fresh green bean salad is the perfect accompaniment to any savoury pie.

Nutritional info per serving

  • Calories99kcals
  • Fat6.2g (0.9g saturated)
  • Protein2.1g
  • Carbohydrates9.1g (1.9g sugar)
  • Salt0.1g

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  • 500g baby new potatoes, halved
  • 200g green beans, topped and tailed
  • 100g fresh peas
  • Bunch of radishes, finely sliced
  • 100g watercress
  • 50g pea shoots

For the dressing

  • 3 tbsp salad cream
  • Juice of ½ lemon
  • 5 tbsp extra-virgin olive oil
  • 2 tbsp finely chopped fresh mint


  1. Place the new potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 10 minutes until tender. Drain and place in a large serving bowl.
  2. Bring another pan of water to the boil, add the beans and simmer for 1-2 minutes. Add the peas and simmer for a further 2 minutes. Drain, then refresh under cold running water. Place in the bowl with the potatoes, radishes, watercress and pea shoots.
  3. In a bowl, whisk together the salad cream, lemon juice, oil and mint. Season with a little salt and ground black pepper, to taste, then pour over the salad and toss together to serve.

From August 2009

Main Ingredients:

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