Fresh Recipe: 5-Bean Summer Salad

five bean dish
  • 1/4 c. olive oil
  • 1/4 c. fresh lemon juice
  • 1 shallot finely chopped
  • 1 garlic clove, finely minced
  • 1 tbsp. chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. fresh lima beans
  • 1 c. fresh black-eyed peas
  • 1/2 lb. smoked ham hock
  • 1 c. fresh lady peas
  • 1/2 lb. yellow wax beans
  • 1/2 lb. sugar snap peas
  • 1/2 c. chopped almonds

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Whisk together oil, lemon juice, garlic, shallot, and thyme in a bowl. Season with salt and pepper.

Place lima beans, black-eyed peas, and ham hock in a medium saucepan; cover with water. Simmer, covered, until almost tender, 15 to 20 minutes. Add lady peas and simmer until peas and beans are tender, 8 to 10 minutes. Discard ham hock. Drain and run under cold water to cool.

Cook wax beans and sugar snaps in boiling salted water in a medium saucepan until crisp tender, 1 to 2 minutes. Drain and run under cold water to cool.

Add beans, peas, and almonds to dressing, and toss to combine.

Thank you to Country Living for the recipe and photo.