This salad is best made when broad beans are fresh and in season for the most flavourful dish. You can use frozen beans, though, if you’re making this salad during the wintertime. In the recipe above, we’ve suggested blanching the broad beans to help preserve both the bright colour and sweetness of the beans. It’s also advisable to remove the tough green skin after blanching, as this can add an unwanted bitterness to the salad.
There’s no end to the number of simple broad bean salad recipes you can create at home. Broad bean and feta salad is a popular choice, combining the creamy saltiness of feta with the slightly sweet taste and tender texture of the beans. Many chefs will also add ingredients, such as mint, to introduce a freshness to the dish, or lemon zest, to brighten the flavours.
Other ingredients, such as cherry tomatoes, bring a welcome acidity to the salad. Herbs, such as mint, draw out the freshness of the broad bean flavours. Peas are another excellent seasonal ingredient to feature and add a fresh, snappy texture to this dish.
And you don’t have to stick to only using broad beans. There are lots of types of beans you can introduce to broad bean salad recipes to create different textures and flavours. Chickpeas bring a nutty flavour note to a salad, contrasting with the sweetness of broad beans. Or branch out even further and explore a world of bean recipes from some of the world's top chefs, such as Italian bean soup.
Pairing ideas
For a simple light lunch, serve broad bean salad with a side of fresh, crusty bread. Ideal for scooping the beans onto the bread, it adds a heartier element to the meal for a more filling midweek dish. It’s also perfect as a side salad for many classic grilled dishes. Enjoy it alongside smoked salmon, which brings a richness to the fresh taste of the salad. Or plate with charred grilled chicken breast, to introduce a smoky element.
Storage
It’s possible to store any leftover broad bean salad. Make sure it’s in an airtight container in the fridge to preserve the freshness. Dressed beans won’t last long in storage as the acidity and oil can break down the beans over time. It’s best to eat a dressed salad within one day of cooking, whereas undressed broad beans can last for up to four days when stored correctly in the fridge. It’s not advisable to freeze broad beans once cooked and peeled, as they’ll become very mushy and unpleasant to eat when you defrost them.
