I first tried this broad bean salad on a warm weekend when I wanted something fresh, light, and full of texture. The moment I tossed the bright green beans with lemon, herbs, and olive oil, I knew this was going to be a regular in my kitchen. It’s crisp, refreshing, and has that perfect balance of tang and creaminess that makes you go back for another bowl. Simple ingredients, big flavor!
Broad Bean Salad Recipe
4
servings15
minutes5
minutes180
kcalIngredients
Broad beans – 2 cups (fresh or frozen)
Olive oil – 2 tbsp
Lemon juice – 1½ tbsp
Garlic (minced) – 1 clove
Fresh mint (chopped) – 2 tbsp
Fresh parsley (chopped) – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Crumbled feta (optional) – ¼ cup
Directions
- Blanch broad beans in boiling water for 3–4 minutes.
- Drain and transfer them to ice water to cool completely.
- Remove outer skins if needed for a softer texture.
- Whisk olive oil, lemon juice, garlic, salt, and pepper in a bowl.
- Add broad beans, mint, and parsley to the dressing.
- Toss gently until the beans are fully coated.
- Add feta on top if using and serve chilled.
Nutrition Information (Approx. per Serving)
- Calories: 180
- Carbohydrates: 15g
- Protein: 7g
- Fat: 11g
- Fiber: 5g
- Sodium: 190mg
Expert Tips and Variations
You can easily swap fresh broad beans with frozen ones, just blanch briefly to keep them bright and firm. Add feta, parmesan, mint, or dill for extra flavor, or toss in cherry tomatoes or cucumbers for a fresh twist. Avoid overcooking the beans because they turn mushy quickly, and always cool them before mixing so the dressing sticks properly.
How to Store and Reheat Broad Bean Salad
Store the salad in an airtight container in the fridge for 2–3 days. If the dressing settles, stir gently before serving. This salad is best served cold, so reheating isn’t recommended. Add cheese or fresh herbs just before serving for the best texture.
FAQs: Broad Bean Salad
Can I use canned broad beans for this salad?
You can use canned broad beans in a pinch, but fresh or frozen beans taste much brighter. If using canned, rinse well and skip boiling.
How can I make this salad more filling?
Add cooked quinoa, couscous, grilled chicken, or chickpeas to turn it into a complete meal without changing the flavor much.
Is this salad suitable for vegans?
Yes, just skip the feta or replace it with a plant-based cheese alternative.
What kind of dressing works best for broad bean salad?
A simple lemon and olive-oil dressing works best, but you can also try yogurt dressing or balsamic vinaigrette for variation.
