Jump to Recipe Print RecipeAs I stood in my kitchen, the vibrant colors of fresh produce seemed to dance in the late afternoon sun. Whipping up a refreshing Pea & Edamame plus Baby Potatoes and Green Bean Salad feels like a delightful embrace of summer. This dish shines with a blend of crisp peas, nutty edamame, and tender new potatoes, highlighting how healthy eating can be both satisfying and quick. With minimal prep time, this vibrant salad is not only an eye-catching centerpiece for potlucks but also a nourishing plant-based option that bursts with deliciousness. Whether you’re looking for a light lunch or a picnic companion, this salad is ready to impress. So, are you ready to bring a taste of summer into your kitchen? Why is this salad a must-try? Vibrant Colors: This salad is a feast for the eyes, featuring a rainbow of fresh ingredients that brighten any table. Quick Preparation: Perfect for busy days, the simple steps allow you to whip it up in no time. Nutritious & Filling: With nutritious peas, edamame, and tender baby potatoes, it’s a complete meal that doesn’t compromise on health. Versatile Flavor: Customize it with fresh herbs or delightful cheese for a personalized touch that suits your palate. Crowd-Pleasing Delight: Whether served at picnics or BBQs, this dish is sure to win over guests, making it a fantastic addition to your collection. Pair it with some Cheesy Taco Potatoes for extra variety! Pea & Edamame Salad Ingredients • Get ready to enjoy a burst of flavor with this vibrant salad! For the Salad Freon Peas – Offers a sweet, crisp bite; use fresh or frozen for convenience. Frozen Edamame Beans – Adds a nutritious protein punch; swap with chickpeas if desired. Broad Beans – Creates a creaminess; fresh or frozen varieties will work beautifully. Red Onion – Brings sharpness and crunch; shallots can provide a milder alternative. Fresh Dill – Infuses aromatic freshness; parsley can be substituted if needed. Rocket Leaves – Contributes a peppery flavor; mixed greens can be an excellent alternative. For the Dressing Olive Oil – Enhances flavor and adds moisture; feel free to use a neutral oil instead. Salt and Pepper – Essential for seasoning; adjust these staples to suit your taste preference. For the New Potatoes & Green Beans Baby Potatoes – Tender and satisfying; steam them until just soft. Green Beans – Adds a lovely crunch; introduce them in the last few minutes of stewing. This Pea & Edamame plus Baby Potatoes and Green Bean salad is one you’ll reach for again and again, perfect for any occasion with its fresh and healthy ingredients! Step‑by‑Step Instructions for Fresh Pea & Edamame Salad with Baby Potatoes & Green Beans Step 1: Caramelize the onion In a large pan, heat 2 tablespoons of olive oil over medium heat until shimmering, about 1-2 minutes. Add the finely sliced red onion and sauté, stirring occasionally, for about 15 minutes until the onions are golden brown and caramelized, releasing their sweet aroma and slightly sticking to the pan. Step 2: Prepare the broad beans While the onions are caramelizing, bring a pot of salted water to a boil. Add the broad beans and cook for 5 minutes until tender but still vibrant green. Drain the beans, rinse them briefly under cold water, and peel off the outer skin to reveal the smooth, creamy interior. Step 3: Add the peas and edamame Once the onions are perfectly caramelized, stir in the freon peas and frozen edamame into the pan. Sauté them together for an additional 3-5 minutes, allowing the peas to warm through and the edamame to become tender while absorbing the delicious onion flavor. Step 4: Combine all ingredients Gently fold in the peeled broad beans, seasoning the mixture with a generous pinch of salt and freshly cracked pepper to taste. As the vibrant colors blend, add the chopped fresh dill and a handful of rocket leaves, allowing the warmth from the sautéed ingredients to slightly wilt the greens. Step 5: Steam the potatoes and green beans In a steamer basket, place the baby potatoes and steam them until fork-tender, typically about 15-20 minutes. In the last 5 minutes, layer the green beans on top to cook them to a perfect crisp-tender state, ensuring they keep their bright green hue. Step 6: Prepare the dressing While the potatoes and green beans are steaming, blend together fresh basil, parsley, olive oil, apple cider vinegar, minced garlic, salt, and pepper in a blender or food processor. Blend until smooth, letting the fresh herbs create a fragrant dressing that will tie together the flavors in the salad. Step 7: Toss the salad Once the potatoes and green beans are done steaming, drain them and allow them to cool slightly. In a large bowl, toss the cooled potatoes, green beans, caramelized onion mixture, sliced red onion, and rocket leaves with the prepared dressing until everything is evenly coated and sparkling with flavor. Step 8: Serve Transfer the colorful Pea & Edamame Salad with Baby Potatoes & Green Beans to a serving platter. This salad can be enjoyed warm or chilled, making it an inviting side dish for picnics, barbecues, or simply a refreshing meal anytime. Expert Tips for Pea & Edamame Salad • Perfect Caramelization: Stir the onions frequently over medium heat to avoid burning and achieve that sweet, golden flavor that enhances the overall salad. • Fresh Ingredients: Use seasonal vegetables whenever possible; they heighten the flavors and nutrients in your Pea & Edamame Salad, promoting a fresh dining experience. • Dressing Balance: Taste the dressing before mixing it with the salad; you may want to adjust the acidity or seasoning to cater to your flavor preferences. • Chill Before Serving: For the best flavor infusion, let the Pea & Edamame Salad sit for about 30 minutes at room temperature or refrigerate it briefly—the flavors meld beautifully! • Creative Variations: Feel free to incorporate other fresh herbs or addins like roasted nuts, giving your salad added texture and a personality twist tailored to your tastes. Pea & Edamame Salad Variations Get ready to elevate your culinary creativity with these delightful twists on a classic fresh salad! Herb Swap: Replace dill with mint or cilantro for an aromatic twist that adds a refreshing zing. Creamy Touch: Crumble feta or goat cheese on top for a luscious creaminess that complements the vibrant veggies. Nutty Crunch: Toss in roasted almonds or walnuts for a satisfying crunch and extra nutrition. Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño to bring some heat and awaken the flavors. Veggie Boost: Introduce diced bell peppers or cherry tomatoes for added color and a burst of sweetness. Grain Enhance: Mix in some cooked quinoa or farro to create a heartier salad that’s packed with protein. It’s an excellent way to turn your vibrant dish into a complete meal. Fruit Infusion: Toss in sliced strawberries or diced mango for a fruity sweetness that enlivens every bite. Dress it Up: Experiment with a citrus vinaigrette instead of the standard dressing for a zesty flavor explosion. Feel free to explore new combinations and create a dish you’ll adore! Serve your salad alongside some Baked Smashed Potatoes or Garlic Butter Potatoes for a wonderful meal. What to Serve with Pea & Edamame Salad with Baby Potatoes & Green Beans To elevate your dining experience, let’s explore delightful accompaniments that complement the salad beautifully. Grilled Lemon Chicken: The zesty, juicy flavors of grilled chicken provide a hearty contrast, enhancing the lightness of the salad. Pairing it creates a satisfying, balanced meal. Crusty Baguette: A warm, crusty baguette is perfect for soaking up the vibrant dressing, adding a comforting, rustic touch to your plate. Enjoy it with herbed butter for extra flair! Roasted Vegetables: Seasoned with herbs, roasted veggies introduce a sweet earthiness, adding both texture and nourishment to your meal. Their warm embrace pairs perfectly with the cool salad. Quinoa Pilaf: Light and fluffy, quinoa adds a nutty flavor and complements the freshness of the salad, making for a wholesome, hearty side packed with protein. Fruit Salad: A colorful fruit salad brings a refreshing sweetness to your table, balancing the veggies with its natural sugars and providing a lovely, vibrant finish. Chilled White Wine: A crisp, chilled Sauvignon Blanc or light Pinot Grigio perfectly complements the salad, bringing citrus notes that enhance its flavor profile beautifully. Almond Biscotti: For dessert, these delightful, crunchy cookies offer a perfect sweet ending, contrasting nicely with the lively flavors of your meal. Perfect for dipping in coffee or tea! How to Store and Freeze Pea & Edamame Salad Fridge: Store your Pea & Edamame Salad in an airtight container for up to 3 days to maintain freshness and flavor. Freezer: For best results, freeze individual portions of the salad for up to 1 month; however, note that the texture of fresh greens may change after thawing. Reheating: If enjoyed warm, gently reheat the salad in a pan with a splash of olive oil over low heat to avoid overcooking. Make-Ahead: This delicious salad can be prepared a day ahead; simply keep it in the fridge and let the flavors develop! Make Ahead Options This vibrant Pea & Edamame Salad with Baby Potatoes & Green Beans is perfect for meal prep, allowing you to enjoy a wholesome dish with minimal last-minute effort. You can prepare the salad ingredients, such as the caramelized onions, broad beans, freon peas, and edamame, up to 24 hours in advance. Simply store them in an airtight container in the refrigerator to keep them fresh. For the potatoes and green beans, steam and chill them a few hours before serving. When you’re ready to enjoy this colorful salad, combine all the components, toss with the dressing, and voilà! You’ll have a refreshing, healthful meal ready to impress, just like it was made fresh! Fresh Pea & Edamame Salad with Baby Potatoes & Green Beans Recipe FAQs How should I select ripe peas and beans? Absolutely! For the best flavor and texture, look for bright green pods with a firm feel. Fresh peas should be plump, and broad beans should have a smooth, unblemished exterior. Avoid any with dark spots or wrinkling. How should I store leftovers of this salad? Very! You can store your Pea & Edamame Salad in an airtight container in the fridge for up to 3 days. Keep it covered to minimize exposure to air, which can lead to wilting and loss of flavor. If you’ve dressed the salad, consider undressing it before storing to maintain crunchiness. Can I freeze the salad for later use? Of course! While you can freeze this salad, I recommend doing so in individual portions. Place the salad in freezer-safe bags or containers for up to 1 month. Just remember, the texture of fresh greens may not hold up well after thawing, so enjoy them fresh when you can! What if I don’t have broad beans available? No worries! If you can’t find broad beans, you can substitute with more edamame or even chickpeas. Both alternatives will add protein and a delightful texture to your salad, ensuring you enjoy a nutritious dish no matter what. Are there any allergy considerations for this recipe? Definitely! This salad is plant-based and free from dairy and gluten, making it suitable for many diets. However, be cautious with any added dressings or toppings. If you’re preparing this for others, ensure they’re not allergic to any of the included ingredients, like nuts when you opt for them in variations. How do I prevent the salad from becoming soggy if prepped ahead? Great question! To avoid sogginess, prepare each component separately. Store the dressed salad separately from the potatoes and vegetables, and combine them just before serving. This way, you keep the freshness, and the flavors can meld together beautifully without the risk of mushiness. Fresh Pea & Edamame Salad with Baby Potatoes & Green Beans A vibrant Pea & Edamame salad with tender baby potatoes and crisp green beans, highlighting healthy eating. Print Recipe Pin Recipe Prep Time 25 minutes minsCook Time 20 minutes minsResting Time 30 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 4 servingsCourse: SaladCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad2 cups Freon Peas fresh or frozen1 cup Frozen Edamame Beans1 cup Broad Beans fresh or frozen1 small Red Onion finely sliced1 tablespoon Fresh Dill chopped2 cups Rocket LeavesFor the Dressing4 tablespoons Olive Oil or neutral oilto taste Saltto taste PepperFor the New Potatoes & Green Beans2 cups Baby Potatoes steamed until soft2 cups Green Beans added during last minutes of cooking Equipment panPotsteamer basketblender or food processor Method Step-by-Step InstructionsIn a large pan, heat 2 tablespoons of olive oil over medium heat. Add the finely sliced red onion and sauté for about 15 minutes until caramelized.Bring a pot of salted water to a boil. Add the broad beans and cook for 5 minutes. Drain, rinse, and peel off the outer skin.Stir in the freon peas and frozen edamame into the pan with onions. Sauté for an additional 3-5 minutes.Gently fold in the peeled broad beans, add a pinch of salt and pepper, and incorporate the dill and rocket leaves.Steam baby potatoes until fork-tender, then add green beans for the last 5 minutes.Blend the dressing ingredients until smooth.In a bowl, toss the cooled potatoes, green beans, onion mixture, and rocket leaves with the dressing.Transfer to a serving platter and enjoy warm or chilled. Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 200mgPotassium: 500mgFiber: 8gSugar: 6gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg NotesThis salad is perfect for potlucks, picnics, or a light meal. Adjust seasoning to taste and consider adding other fresh herbs or nuts for variation. Tried this recipe?Let us know how it was!