Pea and Green Bean salad with Pan-Fried and Pickled Onions

Please don’t dress me before you serve me.

This is a salad I make frequently because it supports multiple different dressing flavours depending on what you’re in the mood for. I tend to make the salad with a couple of different vinaigrette options and then eat it for a couple of days switching up how I dress it. The salad is great served warm, room temperature, or cold and is an easy dish to prepare in advance of a gathering. If you’re making it in advance, steady on and don’t dress it until you’re ready to serve. The vinegar in the vinaigrette will discolour your peas and beans – it’s not a good look.

Serves 4-6; Time: 1 hour


  • 450g of fresh or frozen peas
  • 450g of green beans 
  • pickled onions 
  • 1/2 red onion (to fry)
  • black sesame seeds or toasted almonds

1. If you’re using frozen peas, remove from the freezer and run under hot water until thawed. If your peas are fresh, you literally have nothing to do but toss them in the salad later. Set aside. 

2. Wash and cut the ends off the green beans. Cut into 2-3 inch segments. 

3. Chop the red onion into slivers and set aside. 

4. Heat a skillet/frying pan on medium heat and put a pat of cooking oil in the pan (coconut oil, avocado oil, olive oil, butter, etc.). Once it’s hot, add in the red onion and the green beans. Cook until the green beans are browned on the outside and the onions are caramelized. The green beans should be cooked but still crunchy. 

5. Toss the peas, green beans, fried onions, and pickled onions in a serving bowl. 

6. If serving with the miso vinaigrette, toss in black sesame seeds before serving. If serving with the mustard variation, toss in some toasted almonds. Don’t dress the salad until you’re ready to serve. 


Whisk all the below ingredients together, adjust quantities to taste, and dress the salad right before eating.

Miso vinaigrette:

  • 1 tbsp. Miso paste
  • Grated ginger (5-6 grammes per tbsp of miso)
  • Equal parts rice vinegar and sesame oil (Quantities are completely up to your discretion. I tend to like a saucy salad and make a lot of vinaigrette and keep whatever I don’t use to top off other salads or dishes later in the week. I suggest adding in 2 tbsps of liquid at a time until you get a consistency and taste you like).

Mustard vinaigrette:

  • 1 tbsp. Whole grain mustard (I love Edmund Fallot if I can get it – otherwise any other whole grain mustard will do)
  • 1 chopped shallot macerated in the vinegar
  • Equal parts vinegar* and extra virgin olive oil (see above regarding quantities). 

*The options are endless. For mustard vinaigrettes I generally stay away from rice vinegar, but everything is on the table. I always keep multiple varieties of vinegar on hand because I use them in almost anything I cook for an acid zing. I always have balsamic, white balsamic, apple cider, rice, and red wine vinegar on hand. I use them for dressings, sauces, de-glazing, pickling, chutneys, salsas, etc. etc. They’re also a great substitute if you’re out of lemon and need to add acid to lift a dish. A splash of vinegar often does the trick. 

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