Food & Cooking Recipes Salad Recipes Butter Bean and Sugar Snap Pea Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 Butter beans resemble lima beans, which can also be used in this salad. Ingredients Coarse salt and freshly ground pepper 1 pound butter beans, shelled 1 pound sugar snap peas 3 tablespoons walnut oil, or more to taste 12 medium leeks, quartered lengthwise and well rinsed ½ cup fresh chervil leaves ½ ounce pea shoots (optional) 3 cups (1 to 2 ounces) baby sorrel, spinach, or dandelion leaves Directions Bring a large stockpot of salted water to a boil, and prepare an ice bath. Blanch the butter beans just until tender, about 4 minutes. Transfer to the ice bath, and cool. Drain in a colander. Blanch the snap peas in the boiling water just until tender, about 2 minutes. Transfer peas to the ice bath, and cool. Drain in a colander. Peel the skins from the butter beans, and set beans aside. Heat 2 tablespoons walnut oil in a large skillet over medium heat. Add the leeks, and cook, stirring occasionally, until bright green and soft, about 12 minutes. Add 1/2 cup water, and stir well. Cover, and cook until leeks are soft, about 3 minutes. Season with salt and pepper. Add the reserved beans and snap peas, and toss over low heat until hot throughout. Adjust seasoning. Transfer mixture to a large serving bowl. Add the chervil, pea shoots, if using, and sorrel; toss. Drizzle with the remaining tablespoon walnut oil, or to taste, and serve. Cook's Notes Pea shoots are available in the spring at green markets or farm stands. Rate it Print