Crunchy Beans Salad

Although these crunchy beans salad version of a low-carb dish, we’ve added optional protein in the form of salmon. You could add chicken and seafood as well.

By Vickypee  I  Published on April 30, 2024

Jump To RecipeCrunchy Beans Salad

Most of our favorite salad playing with crunchy, with roasted chickpeas, or one of our favorites, with ready-made crunchy or actual crisps that include tortilla chips. It’s fun to bring together, easy on the eyes, and fabulously satisfying.

This is our way of turning fresh veggies into more filling main course. There is something just right about combining a variety of cooked vegetable into salad, dress with olive oil, lemon and salt. peppery mustard, fried salmon. This best served quickly, with eggs and crispy nuts.

The dish can be elevated with a handful of herbs: adding chopped fresh pastry. Keeping a selection of herbs in pots on a windowsill is much better value than buying them in plastic bags.

I have always put them to be the star of the table, a complete meal that’s unique, refreshing, colorful, and full of flavor.

Make a crunchy salad with toast nuts.

All About Beans

Beans are inexpensive, and come in various colors, shapes, size and texture. It can be even be nice to mix together a few different kinds of beans, and easy way to add protein to your meal.

Plants keep what’s precious stashed away safely in cases of bean, pea, this means enclosing and protecting their seeds in a little capsule until the time is right for them to be sent forth into the future. Some varieties are harvested when the shells are sweet and tender and the seeds barely formed: snow peas and green beans, others when the seed are fully grown but still delicate, and the pods are coarse: English peas. Still other come to market dried hard as pebbles. When the husk turns papery around the seeds, which are mature but not yet dried. These beans and peas are a buttery, nutty revelation, and just one more treasure to be found nestled inside a pod.

Beans are classified as legume, along with pea, peanuts, and lentils, come in dried forms, canned form, fresh beans and peas.

Guide to Beans

One of the great things about bean is that they cross cuisines. Here’re our smart pick of beans.

  • Fresh peas, green peas look for all sorts that are a bright green with no yellowing (unless you’re buying wax beans), and make sure the shells are tender. Green beans should never feel leathery or hollow, and the seed should be fully embedded in the pod’s interior, rather than rattling around, and other fresh shelling beans should bulge slightly within their pods, neither too big nor too small. Because these beans begin to lose freshness the moment they’re harvested, buy them as recently picked as you can at farmer’s market or grocery stores.
  • Those dried beans in your pantry start out at the shell bean. If you prefer to buy the dry and give them a good soak overnight.
  • Canned beans are great time-savers since the beans come fully cooked and just require some reheating. However, beans can lose flavor in the producing process.

Basic Cooking Methods

It can even be nice to mix together a few different kinds of beans and have with your plate, simple side dish, saucing, and snacking. Here’re some tips to put delicious beans on the table.

  • Steam (for all pods except shell beans), remove English peas and fava beans from the pods and peel favas; trim green beans, and snap and snow peas. Place in a steamer basket or colander, set in a pot filled with 1inch of water, bring to a boil, Cover and steam until pods are tender and color brighten, 5-7 minutes. Sprinkle with olive oil, season with salt, and squeeze a halved lemon over the top.
  • Blanching or quick dip for the fresh green, bean, usually, all they need is a quick dip in rapidly boiling, salt water, for 2 to 3 minutes then drain and plunge into ice water to stop the cooking and brighten their color. This is traditionally used to thicken stew. Taste wonderful battered and fried, and along with green beans, is a classic for pickling.
  • Roast for green beans, trim green beans, drizzle with olive oil on a rimmed baking sheet, and season with salt and pepper. You can also add some mince peel garlic cloves. Toss to combine and spread evenly. Roast at 400 °F until tender and browned in spot. Tossing halfway through, 15 to 20 minutes. Sprinkle with chopped fresh cilantro or spring onion.
  • Grill for all pods except English peas and shell beans. Trim green beans, and snap and snow peas. Grill them in a vegetable grilling pan or threaded on skewers to keep them from slipping through the grates, until charred in spots, 2 to 5 minutes, turning as needed.
  • Slimmer for shell beans, remove beans from the pod. Place bean in a pot with enough water to cover by 4 inches. Season with salt, and bringing to boil, then  reduce heat and simmer until beans are tender and cream, 20 to 30 minutes, depending on type of beans. Drizzle with olive oil, sprinkle with chopped parsley or thyme, and season with red-pepper flakes or black pepper, and top with grated Parmesan cheese.

Flavor Pairings

Toss cooked young beans and peas with butter and a pinch of salt, adding herbs like mint, black pepper. And the buttery, nutty, or earthy flavors of shell beans can stan up to bold ingredients and rich flavors, including hearty greens

Grilled salmon pepper pair well with cooked beans

These good-for-you dishes are combining a variety of cooked vegetables in your salad. Try combining a mixture of grilling, roasting, steaming.


Crunchy Beans Salad

Makes 4 Servings


  • 2 salmon fillets
  • 1 teaspoon vegetable oil
  • A pinch of salt and black pepper


  1. Rub the salmon with a little vegetable oil, a pinch of salt, and black pepper.
  2. Turn on the grill pan to medium high and grill up the salmon for 3 to 4 minutes each side or until they’ve cooked. Let them sit for a few minutes, then roughly cut the salmon into a bite size, set aside.

For dressing

  1. 5 tablespoons olive oil
  2. 2 tablespoons apple cider vinegar
  3. 2 teaspoons honey
  4. 1 tablespoon Dijon mustard


Place all ingredients in a medium bowl whisk together until well combine, or shaken in a medium jar unless otherwise stated. Store the dressing in the refrigerator until cooking time.

For salad

  1. 2 cups cooked red bean
  2. 3 cups blanched green beans, roughly cut
  3. 1 cup cooked sweet peas or sugar snap peas
  4. ½ cup roasted hazelnuts or chicken peas
  5. 1 tablespoon finely chopped fresh parsley
  6. ½ teaspoon freshly ground black pepper


  • In a large bowl, mix the fennel with all beans. Add the dressing and toss together.
  • Arrange the salad mixture on the serving plate. Top with grilled salmon and sprinkle with the roast nuts, parsley, and pepper.
  • Enjoy your crunchy beans salad
Crunchy Beans Salad with Salmon Ready for Lunch

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Hi, I'm Vickypee

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