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  • Liz Hoobchaak

Summer Green Bean, Swiss Chard and Pea Salad

Updated: Nov 6, 2022

Did you know that adding more color to your plate can help you live a longer, healthier life? Colorful fruits and vegetables contain phytonutrients which give the plant their color, taste and smell. These phytonutrients help strengthen the plant, making it more resistant to disease and other threats from it's environment. When we consume these same phytonutrients, we are fueling our body with the same properties that help protect us from chronic diseases and certain types of cancer. The deeper the color of fruit and vegetable, the more phytonutrients it contains. So 'Eat the Rainbow' and aim to add more color to your plate everyday.

This colorful salad is full of green vegetables which are very nutrient dense and loaded with health-promoting antioxidants. The dark leafy swiss chard, green beans and peas are also all high in fiber and help support digestive health by enhancing the beneficial bacteria in the gut.

For the Salad:

2 cups rainbow Swiss chard

1 pound of fresh green beans, blanched

1 cup fresh or frozen peas, blanched

1 cup cherry tomatoes

1/4 cup red onion, finely diced

For the Dressing:

3 tbsp olive oil

2 tsp lemon juice

Zest from one lemon

1 tbsp Dijon mustard

2 cloves garlic, finely diced

2 tbsp sherry vinegar

2 tbsp honey

1 tsp salt

Black pepper to taste


1. Remove the stems from the swiss chard, roll up the leaves and cut into long ribbons. Add to a big bowl along with the green beans, peas, tomatoes and red onion.

2. In a separate bowl, whisk together all the ingredients for the dressing. Pour dressing over salad and stir to combine.

3. Serve immediately or place in refrigerator for 30 min to let flavors meld together.

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