Ingredient Substitution Guide

1. Step 1

   Fill a medium pot with water and salt it until it tastes like sea water, then bring to a boil over high heat. If you are using frozen peas, add them once the water is boiling. (If you are using canned peas, see Tip.) Boil the peas until they are tender with a little bite, 20 to 25 minutes (begin checking at the 20 minute mark). Using a slotted spoon, scoop the peas out into a medium bowl and rinse under cold water to cool them down. Drain and set aside. Keep the pot of water boiling.

2. Step 2

   Add the green beans to the boiling water and stir. Fill a medium bowl with ice and cold water. (If you don’t have ice, cold water on its own is just fine.) Boil the green beans for 2 minutes, then use a slotted spoon to transfer the beans from the pot to the ice bath. Move beans to a plate lined with a clean kitchen towel or paper towels and pat them dry. Mix the green beans with the peas in the bowl.

3. Step 3

   In a small bowl, whisk together the mustard, vinegar and honey until smooth. Pour over the peas and green beans, then toss to coat. Chill for at least 30 minutes before serving (see Tip). Season with salt to taste.

Tips

• If you prefer to use canned black-eyed peas, rinse and drain them well, then begin the recipe at step 2 by boiling the green beans.

• If you want to work ahead, the salad can be prepared up to 2 days in advance and kept chilled until serving.