This Broad Bean Salad is perfect for enjoying the spring and summer months! Broad beans, also known as fava beans, are paired with crunchy vegetables and feta, then tossed in a homemade mint vinaigrette. This salad is perfect as a side dish or a main course.
This Broad Bean Salad is full of veggies, wonderful texture and layers of flavor! The taste of summertime.
Broad beans, also known as fava beans, are a great source of protein and fiber. They have a nutty flavor and a crunchy texture, and this salad is a great way to enjoy them!
This salad gets its crunch from the vegetables but also coming from the beans themselves.
The fava beans are cooked until they are tender but still have a bite to them. This gives the salad a great texture and flavor.
The homemade mint vinaigrette is the perfect finishing touch to this salad. The mint adds a refreshing flavor and ties all of the ingredients together.
Serve this salad for lunch or dinner with a protein side, or bring the fresh flavor to a picnic or potluck!
If you're new to the flavor of broad beans and wondering what to make with them, this refreshing veggie salad is a great way to enjoy them!
Why You'll Love This Recipe
It uses fresh vegetables that are in season in the spring and summer.
The mint vinaigrette is refreshing and easy to assemble.
This healthy bean salad is packed with fiber and nutrients.
A great way to introduce someone to broad beans!
- Broad Beans - You can use fresh broad beans or get them frozen. Find them in the international aisle of your grocery store.
- Zucchini - This summer veggie adds bulk and texture to the salad.
- Lettuce - Adds texture to the salad along with a refreshing crunch.
- Sun Dried Tomatoes - Gives the salad a pop of bright red color along with acidity and sweetness.
- Red Onion - Adds a mild onion flavor to the salad that pairs well with the rest of the vegetables.
- Crumbled Feta - This Greek cheese adds a contrasting salty and tangy flavor to the dish.
- Fresh Mint - Adds refreshing mint flavor to the dish that compliments the mint dressing.
- Pumpkin Seeds - Adds a nutty taste and crunch to the salad.
For the mint vinaigrette:
- Extra Virgin Olive Oil - Makes up the base of the dressing adding a rich flavor and helps the ingredients bind together.
- Garlic Cloves - Gives the dressing a bold garlic flavor.
- Fresh Mint - Adds fresh garden mint flavor to the dressing that compliments the salad.
- Lime Juice - Gives the dressing a fresh citrus acidity and natural lime flavor.
- Caster Sugar - Sweetens up the dressing.
- Salt and Pepper - Used to taste, these seasonings balance and enhance the dressing.
Please see the recipe card below for quantities.
Wondering how to make this Broad Bean Salad recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare the broad beans: Add the broad beans to a pan of boiling water and boil for 3 minutes. Drain and run under cold water, then pour the broad beans into a bowl of iced water. Pinch them to pop the bright green broad beans out of their thick shells. Discard the shells. Skip this step if you are using frozen or canned broad beans.
Prepare the vegetables: Wash and cut your zucchini into round shapes about ¼ inch thick. Add them to the salad raw or add a light coating of oil and grill them to add a charred look and taste. Chop the lettuce and thinly slice the red onion.
Prepare the mint vinaigrette: Add all of the salad dressing ingredients to a large bowl and whisk to combine. Alternatively, add them all to a mason jar, add the lid and shake until the dressing is mixed.
Assemble the fava bean salad: Layer the zucchini, broad beans, sun-dried tomatoes, onion, mint, feta, and pumpkin seeds on a serving dish. Drizzle with dressing and add more to taste. Enjoy!
Broad beans come prepared in different ways. Choose the ones that fit your needs the best. You can find them fresh, frozen, or canned.
If using fresh broad beans, be sure to cook them until tender but still have a bite to them. This will give the salad a great texture and flavor.
If you decide to grill the zucchini, ensure it's cooled before adding it to the salad, as it can make the lettuce wilt.
If you want to make this dish ahead of time, prepare all of the ingredients and store them in separate containers in the fridge. Assemble the salad when you're ready to serve.
Toast up some Yeast Free Naan and serve on the side for a perfect pairing.
Make it spicy by drizzling a serving of homemade Chili Garlic Oil on top.
Top the salad with oven Roasted Zucchini to add more flavor and texture.
Pair with a bowl of Cream of Spinach Soup for a hearty lunch.
You can use any type of lettuce you like or have on hand for this broad bean salad recipe, including green leaf lettuce, red leaf lettuce, or Romaine lettuce.
If you don't have feta cheese, you can use goat cheese, grilled halloumi, or ricotta salata instead.
Make it a meal by adding vegetarian protein, including cooked tofu, tempeh, or hard-boiled eggs.
Add chopped fruit to the salad like diced apples, pears, or grapes to add a contrasting sweet flavor.
This salad is best served immediately as the dressing will wilt the ingredients over time. Store the salad without the dressing in a separate airtight container if possible.
The salad ingredients will last up to 3 days in the fridge. The mint dressing will stay good for up to a week in the fridge.
Freezing is not recommended.
Broad beans (aka fava beans) have a nutty flavor and a firm texture. They add protein and fiber to any recipe you use them in.
Yes! You can use frozen broad beans in this recipe. Just be sure to thaw them before adding them to the salad. De-pod them if necessary.
You can, but if they're older, they are often quite tough. It's best to blanch them before adding them to any recipe to remove the tough outer skin.
More Broad Bean Recipes
Broad Bean Salad
- 2 cups broad beans (fava beans) 250g, fresh podded or frozen
- 2 zucchini medium
- 2 cups lettuce leaves
- 2 tablespoons sun dried tomatoes (from a jar), chopped into small pieces
- ¼ red onion finely sliced
- 3 tablespoons feta crumbled
- 1 tablespoon fresh mint chopped
- 1 tablespoon pumpkin seeds
For the mint dressing
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 2 tablespoons fresh mint finely chopped
- 1 tablespoon lime juice
- ½ teaspoon sugar superfine caster
- 1 pinch salt and pepper
- Add the broad beans to a pan of boiling water and boil for 3 minutes. Drain and run under cold water, then pour the broad beans into a bowl of iced water. Pinch them to pop the bright green broad beans out of their thick shells. Discard the shells.
- Slice the zucchini into rounds about ¼-inch thick. You can use them raw, or rub them with a little oil and lightly char them on a griddle pan.
- For the mint vinaigrette, add all ingredients to a small bowl and whisk to combine (or add to a lidded jar and shake).
- Pile a serving plate with the zucchini, broad beans, sun dried tomatoes, onion, mint, feta,and pumpkin seeds, then drizzle with a little of the dressing. If desired, add more dressing.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.