Beans, Peas and More Peas with Coriander and Nigella

This is our favorite salad this week!2 cups green beans3 cups snow peas2 cups peasZest of two lemonsBlanche each of the beans and peas separately and cool with an ice bath.Combine the peas and beans in a bowl. Zest the lemons over the beans and peas and toss as you do this to get the lemon oil from the zest over all the beans and peas.Dressing3 tablespoons mustard seeds3 teaspoons coriander seed (I love to use the fresh seeds from the coriander plants)1 teaspoon nigella seed (Native Earth Teaching Farm has them from her own garden!)1 small red onion minced2 cloves garlic3 tablespoons fresh tarragon2 tablespoons fresh sorrel2 cups chard, spinach or hearty baby greens like kale6 tablespoons extra virgin olive oilIn a small skillet over medium heat, place mustard, coriander and nigella seeds and heat until the mustard seeds pop. Immediately add oil and red onion and cook gently until the onions are just transparent. Add garlic and fresh herbs and cook for one minute more. Add sea salt and pepper to taste.Just before serving, add greens to beans and peas and toss with the dressing and serve!Serves 8