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A hand holding a bowl of Green Bean Salad with Peas, Chard and Dijon Tarragon Vinaigrette.

Green Bean Salad with Peas, Chard and Dijon Tarragon Vinaigrette

A Summertime salad with the freshest market veggies. We've eaten this salad as a main course, but it can be a star side or fabulous starter. Vegan + GF
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 177kcal
Author Traci York | Vanilla And Bean


For the Salad:

  • 1 C Peas fresh or frozen (shelled if fresh), 172g
  • 1 lb Green Beans trimmed, 438g
  • 3 C Rainbow or Swiss Chard stems trimmed, leaves rolled up and cut into long ribbons (about 4 large leaves)* See note, 86g
  • 1/4 C Purple Onion finely diced, 45g

For the Dressing:

  • 3 Tbs Extra Virgin Olive Oil
  • 1/2 tsp Dijon Mustard
  • 1 Lemon zested
  • 2 tsp Lemon Juice
  • 2 1/2 tsp Fresh Tarragon finely chopped
  • Pinch of Red Pepper Flakes
  • 1/8 tsp Sea Salt
  • Black Pepper to Taste
  • 1 Clove of Garlic grated on a microplane, about 1 tsp


For the Salad:

  • Place a large pot on the stove and fill it 2/3 full of water. Bring the water to a boil. While the water is coming to a boil prepare an ice bath with a strainer that fits inside the bath. When the water is boiling, add the peas. Blanch for 45 seconds. Using a large slotted spoon or strainer, scoop out the peas and place them in the ice bath strainer. Strain the peas and place them in a large mixing bowl.
  • Use the same water to blanch the green beans, making sure the water is boiling. Blanch the green beans for 4 minutes. If needed, add more ice to the ice bath. Drain the green beans and place them in the strainer in the ice bath. Allow the beans to rest in the ice bath until cool. At this point, you can cut the green beans into smaller, bite size pieces. I cut mine on the bias. Place the green beans in the same large mixing bowl with the peas.
  • Add the chard and purple onion to the large mixing bowl.

For the Dressing:

  • To a small mixing bowl add the oil, mustard, lemon zest, lemon juice, tarragon, red pepper, salt, a few grinds of black pepper and the garlic. Use a whisk to whisk all the ingredients together. I cannot get this dressing to form an emulsion.. if you can, I want to know your secret! There is too little dressing to put in a food processor - I tried. So just whisk until it all comes somewhat together.

To Assemble:

  • Dress the salad with all the dressing and toss with hands. Finish it with fresh ground pepper to taste. This salad holds well overnight in the fridge already dressed. iIf packing it for a picnic, lunch or dinner party, go ahead and dress it in advance.


*Save the chard stems to toss in a smoothie or a stir fry.
Recipe inspired by Ottolenghi's Plenty.


Calories: 177kcal | Carbohydrates: 18g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 147mg | Potassium: 493mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2727IU | Vitamin C: 53mg | Calcium: 76mg | Iron: 3mg