Peas 'N' Bean Salad Recipe
Peas 'N' Bean Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe was one of the first I tried from a new cookbook many years ago. I was intrigued by the variety of ingredients. It's been a favorite ever since, and whenever I take this dish somewhere, there are never leftovers.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (10 ounces) frozen peas
  • 1 package (10 ounces) frozen baby lima beans
  • 1 package (9 ounces) frozen cut green beans
  • 1 medium red onion, chopped
  • 1 cup mayonnaise
  • 1 tablespoon vegetable oil
  • 1 to 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • hard-boiled large eggs, sliced
  • Sliced green onion, optional

Directions

Prepare the peas and beans according to package directions; drain and cool. Combine cooked vegetables in a 1-1/2-qt. clear glass bowl.
In a small bowl, combine the red onion, mayonnaise, oil, Worcestershire sauce, salt and pepper; mix well. Spoon over vegetables; garnish with eggs and green onion if desired. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Peas 'N' Bean Salad in Reminisce May/June 2004, p48

Nutritional Facts

3/4 cup: 432 calories, 35g fat (5g saturated fat), 119mg cholesterol, 553mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 9g protein.

  • 1 package (10 ounces) frozen peas
  • 1 package (10 ounces) frozen baby lima beans
  • 1 package (9 ounces) frozen cut green beans
  • 1 medium red onion, chopped
  • 1 cup mayonnaise
  • 1 tablespoon vegetable oil
  • 1 to 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • hard-boiled large eggs, sliced
  • Sliced green onion, optional
  1. Prepare the peas and beans according to package directions; drain and cool. Combine cooked vegetables in a 1-1/2-qt. clear glass bowl.
  2. In a small bowl, combine the red onion, mayonnaise, oil, Worcestershire sauce, salt and pepper; mix well. Spoon over vegetables; garnish with eggs and green onion if desired. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Peas 'N' Bean Salad in Reminisce May/June 2004, p48

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