Print

Mary Berry Broad Bean Salad

Mary Berry Broad Bean Salad - recipe card
Print Recipe
Print Recipe

This classic British salad features tender broad beans tossed with fresh mint, spring onions, and a simple lemon vinaigrette. The beans are briefly blanched to preserve their vibrant color and delicate texture, making this a refreshing side dish for spring and summer meals.

Ingredients

Scale
  • 2 cups shelled broad beans (fresh or frozen, about 1 lb unshelled fresh)
  • 4 spring onions, thinly sliced (white and light green parts)
  • 1/4 cup fresh mint leaves, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon kosher salt, plus more for blanching water
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Fill a medium saucepan with water and bring to a rolling boil over high heat. Add a generous pinch of salt (about 1 teaspoon). While waiting, prepare an ice bath by filling a large bowl with cold water and ice cubes.
  2. If using fresh broad beans, remove the beans from their pods by snapping the stem end and pulling the string, then squeezing the pod open. Rinse the shelled beans under cold water. If using frozen, measure out 2 cups and keep frozen until needed.
  3. Once water is boiling, add the broad beans and blanch for 60 to 90 seconds. For fresh beans, cook until bright green and tender but still firm; for frozen, cook for 90 seconds. Do not overcook; the beans should retain a slight bite.
  4. Immediately drain the beans in a colander and transfer them to the ice water bath. This shocking stops the cooking process and sets the bright green color. Let them sit for 2 to 3 minutes until completely cool to the touch.
  5. Drain the beans well and pat dry with a clean kitchen towel. If using large broad beans, you may wish to slip off the outer skins by pinching each bean; this is optional but yields a more tender texture. For smaller beans, leave the skins on for added texture.
  6. In a small bowl, whisk together the olive oil, lemon juice, 1/2 teaspoon kosher salt, and pepper until emulsified and smooth. Taste the vinaigrette and adjust seasoning if needed—it should be bright and well-seasoned.
  7. Place the cooled, dried broad beans in a medium serving bowl. Add the sliced spring onions and chopped mint, distributing them evenly over the beans.
  8. Pour the vinaigrette over the salad and toss gently with a spoon or rubber spatula to coat every bean without crushing them. Ensure all ingredients are evenly dressed.
  9. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld. If you prefer it cold, refrigerate for 30 minutes, but bring back to room temperature for 10 minutes before serving for the best flavor expression.
  10. Serve as a side dish alongside grilled meats, roasted fish, or as part of a summer buffet. The beans should be tender but not mushy, with a refreshing herbal note from the mint and a bright citrus finish.

Notes

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The mint may darken slightly, but the flavor remains good. Bring to room temperature before serving for optimal taste. Do not freeze. For a variation, add 1/4 cup crumbled feta cheese or 1/2 cup diced cucumber for extra texture.

Nutrition

Keywords: broad bean salad, Mary Berry, British salad, fava bean recipe, spring vegetable salad, fresh mint salad, lemon vinaigrette, side dish, easy salad, seasonal

Find it online: https://maryberrycooks.co.uk/mary-berry-broad-bean-salad-recipe/