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Bean, Pea, & Radish Salad

  • Author: Kelsey Nixon


A light and bright salad that I love for spring or summer.



Mustard Vinaigrette

  • 1 medium to large shallot, minced
  • 1 garlic clove, grated
  • 2 teaspoons finely chopped fresh tarragon
  • 1 tablespoon whole grain mustard
  • ¼ cup sherry vinegar
  • ¼ cup extra-virgin olive oil 
  • Kosher salt and cracked black pepper

Bean Salad

  • 3/4 pound green beans, root ends trimmed
  • 3/4 pound yellow wax beans, root ends trimmed
  • ½ cup freshly shelled peas
  • 6 large radishes, cut 1/8-inch thin
  • 4 cups loosely packed arugula


  1. For the vinaigrette, in a small bowl, combine the shallot, garlic, tarragon, mustard, and vinegar. While whisking constantly, slowly drizzle in the olive oil, and whisk until the dressing is emulsified. Season with salt and pepper. 
  2. For the salad, bring a large pot of salted water to boil. Prepare an ice bath (a large bowl of cold water and ice). Set aside.
  3. Blanch the green and yellow wax beans in the boiling salted water until tender but still crisp, about 3 minutes. Remove beans with a spider or slotted spoon and plunge then into the ice bath. Drain and dry them completely. In the same pot of boiling water, blanch the peas for 1 minute, and shock in the ice water. Drain and dry completely.
  4. Arrange the arugula on serving platter. Scatter the blanched beans, peas, and radishes on top, and drizzle with the vinaigrette. Toss and serve.