Broad bean salad recipe
If you want to make a delicious salad of tender broad beans, don’t miss this easy recipe that we offer you this time because with it you will get a very healthy starter, nutritionally complete and very tasty at the same time. You can prepare this fresh broad bean salad whenever you want as it is an easy recipe to prepare and does not require much preparation time.
Ingredients to make Broad Bean Salad:
- 300 grams of tender broad beans
- 4 eggs
- 2 carrots
- 2 tomatoes
- ½ green pepper
- ½ red bell pepper
- 1 spring onion
- 2 medium potatoes
- 1 pinch of salt
- 2 sprigs of parsley
- 1 bay leaf
- 100 milliliters of oil
- 1 pinch of ground white pepper
- 1 splash of Vinegar
- 1 pinch of Mustard
How to make Broad Bean Salad:
Before starting to prepare this salad of tender broad beans you have to wash them well and, if they are in their pods, shell them to start cooking them.
Next, put a pot with 1 liter and a half of water to boil with the bay leaf and a pinch of salt. Once the water boils, add the green beans and cook over medium heat for about 20-30 minutes until tender.
While the green beans are cooking, boil the eggs so that we have perfect hard -boiled eggs and also cook the previously washed whole potatoes with skin.
Once cooked, drain the tender beans and put them in a bowl with cold water or ice to stop the cooking immediately. Then drain them again.
Next, peel the carrots, wash them well and cut them into cubes. You can actually cut the vegetables in the fresh broad bean salad however you like, but that’s how we like them at home.
Next, peel and desire the tomatoes and peppers. Wash them well and cut everything into small cubes, including the spring onion, and reserve everything together for later.
In a salad bowl bottom, put the mustard and vinegar to taste. Add the oil little by little, and season with salt and white pepper. Add the cut vegetables or homemade crudités and stir with two spoons.
Then add the beans and eggs and the cooked potatoes cut into pieces, and mix carefully. Sprinkle with the previously chopped parsley, and we can now serve this delicious salad of tender broad beans very cold.
