Recipes Green Pea-and-Bean Salad with Seeds and Nuts Be the first to rate & review! "Everyone should be eating more beans," chef Dan Barber says. They are miracle workers on a farm because they "fix" the nitrogen levels, which replenishes the soil; they do it by grabbing nitrogen from the atmosphere and storing it in their roots. "Peas and peanuts perform this neat trick as well," Barber adds. Here, he mixes three types of seed and nutty toasted peanut dressing to make a colorful salad with multiple kinds of crunch. By Dan Barber Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. A fierce advocate for sustainable, ethical farming and cooking, Barber's opinions on food and agricultural policy have appeared in The New York Times, along with many other publications. Barber also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains.Barber has received multiple James Beard Awards including Best Chef: New York City (2006) and Outstanding Chef (2009). Appointed by President Barack Obama to serve on the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began alongside the team at Stone Barns Center for Food and Agriculture: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine's 100 most influential people in the world. Food & Wine's Editorial Guidelines Updated on June 30, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 1 hrs 20 mins Yield: 8 Ingredients 1 cup dried navy beans (6 ounces), soaked overnight in water and drained Kosher salt Freshly ground pepper 1 1/2 pounds fresh English peas, shelled (2 cups) 2 tablespoons flaxseeds 2 tablespoons sesame seeds 2 teaspoons yellow mustard seeds 1/2 cup unsalted roasted peanuts, chopped 1 tablespoon minced shallot 1 tablespoon Champagne vinegar 2 teaspoons toasted sesame oil 2 teaspoons peanut oil, preferably toasted Directions In a saucepan, cover the navy beans with 8 cups of water. Bring to a simmer and cook until the beans are tender, about 30 minutes. Season the beans with salt and pepper and let cool in the cooking liquid. Drain the beans. In a saucepan of salted boiling water, cook the peas until just tender, about 2 minutes. Drain and cool the peas in a bowl of ice water; drain well. In a small skillet, toast the flaxseeds, sesame and mustard seeds over low heat until golden and starting to pop, about 2 minutes. Scrape the seeds into a large bowl. Add the beans, peas, peanuts, shallot, vinegar, sesame oil and peanut oil and toss to evenly coat. Season with salt and pepper. Let marinate for 10 minutes or overnight before serving. Rate it Print