Green Bean Salad with Seeds
A fresh, crunchy salad made with tender green beans, sweet peas, crisp onions, and a tangy balsamic dressing — topped with toasted mixed seeds for extra texture and nutrition. Perfect as a light meal or vibrant side.
Ingredients
For the salad:
- 1 cup green beans steamed or blanched
- ½ cup thawed green peas
- 1 small red onion thinly sliced
- ¼ cup chopped spring onion
- 1 small cucumber chopped
- 1 handful chopped lettuce
- ½ cup mixed seeds such as pumpkin, sunflower, sesame and flax
For the dressing:
- 1 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp maple syrup
- 2 tbsp balsamic vinegar
- salt to taste
Instructions
- Prep the vegetables: Steam or blanch green beans until just tender; rinse under cold water. Thaw peas and drain. Slice red onion, chop spring onion and lettuce.
- Toast the seeds: In a dry skillet over medium heat, toast seeds for 3–4 minutes, stirring until aromatic and lightly golden. Let cool.
- Whisk together Dijon mustard, olive oil, maple syrup, balsamic vinegar, and salt.
- In a large bowl, combine green beans, peas, onions, and lettuce. Pour over the dressing and toss gently to coat.
- Sprinkle toasted seeds on top and serve immediately, or keep them separate until serving for maximum crunch.