Butter Bean and Sugar Snap Pea Salad


Butter beans resemble lima beans, which can also be used in this salad.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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