Green bean, pea and snowpea salad with tahini dressing

This green bean, pea and snowpea salad is a great do-ahead dish. The dressing will actually improve the longer it sits, so make it up to a day ahead and store in the fridge.

The beans and peas can be blanched, refreshed and placed in the fridge a few hours before serving, just keep the dressing separate until you are ready to serve.

Ingredients (serves 6 as a side)

  • 300g green beans, topped 
and tailed
  • 150g snow peas, topped and tailed and sliced lengthways
  • 1 cup freshly shelled or frozen peas


  • 5 tbsp extra virgin olive oil
  • 2 ½ tbsp rice wine vinegar
  • 1 tbsp tamari*
  • ½ tbsp honey
  • 1 tbsp sesame seed oil
  • 1 ½ tbsp tahini
  • 1 clove of garlic, minced
  • Salt and pepper, to taste

To serve

  •  2 tbsp sesame seeds, toasted

Add dressing ingredients to a small bowl or jug and whisk until well combined.

Fill a large bowl with cold water and add a few ice cubes. Set aside.

Bring a large pot of salted water to the boil, add beans and cook for three minutes. Add snow peas and peas and cook for a further minute. Remove from heat, drain and place in bowl of iced water.

Leave to sit for a few minutes, drain and arrange beans on a serving platter.

Pour over dressing and sprinkle with toasted sesame seeds.

* Tamari is a wheat-free soy sauce found in Asian and most mainstream supermarkets.

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Recipe by Ruth Friedlander; Photo credit: Jessica Symonds

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