Description
A refreshing and nutritious salad perfect for picnics, combining crisp sugar snap peas and creamy white beans.
Ingredients
Scale
- 2 cups sugar snap peas, trimmed
- 1 can (15 oz) white beans, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Bring a pot of water to a boil. Add the sugar snap peas and cook for about 2-3 minutes until bright green and tender-crisp.
- Drain the peas and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.
- In a large bowl, combine the white beans, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Add the drained sugar snap peas to the bean mixture. Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours before serving for a chilled salad.
Notes
- Feel free to add other vegetables like cucumbers or bell peppers for extra crunch.
- This salad can be made a day in advance; the flavors will meld beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 200
- Fat: 6
- Carbohydrates: 30
- Fiber: 7
- Protein: 8
Keywords: Sugar Snap Pea Salad, White Bean Salad, Picnic Salad, Vegetarian Salad, Healthy Salad