Green bean and pea salad with salad cream dressing

  • for lots of people
  • Takes 5 minutes to make and 15 minutes to cook
  • Easy
This fresh green bean salad is the perfect accompaniment to any savoury pie.

Nutritional info per serving

Per serving: 99kcals, 6.2g fat (0.9g saturated), 2.1g protein, 9.1g carbs, 1.9g sugar, 0.1g salt

No rating yet

Print article Save to my delicious


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

(sh) 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

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader