Green bean and pea salad with feta and mint

Do you want freshness? Here it is in the form of salad. Fresh peas, fresh herbs, fresh beans: what more could you ask for?



  • 4 tbsp. (60 ml) sunflower oil
  • 3 tbsp. (45 ml) Red apple cider vinegar
  • ½ tsp. (2.5 ml) ground cumin
  • ½ tsp. (2.5 ml) ground coriander
  • 1 tbsp. (15 ml) finely chopped French shallot
  • Salt and pepper


  • 2 cups (500 ml) fresh or frozen peas
  • 1 lb (450 g) green beans, trimmed
  • ¼ cup (60 ml) crumbled feta cheese
  • 2 tbsp. (30 ml) sliced almonds, toasted
  • Fresh dill
  • Fresh mint
  • Pickled onions, sliced ( see recipe )


  1. Combine all the dressing ingredients. Set aside.
  2. Blanch the peas in salted water for 1 minute. Plunge the peas in a bath of ice water to stop the cooking. Drain.
  3. Blanch the beans in salted water for about 4 minutes or until tender and crisp. Plunge the beans in a bath of ice water to stop cooking. Drain.
  4. Cut the beans in half.
  5. Divide the beans and peas in a serving dish, drizzle with the vinaigrette. Garnish with feta, roasted almonds, dill, mint leaves and pickled onions.

Condiment used


apple cider



Suggested retail price
$ 15

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