Go Back

Herby bean and pea salad

This herby bean and pea salad is made with peas, fresh herbs and two types of beans. It's a lovely, crunchy salad during the summer that goes well with most roasts or barbecued/grilled meat. It only takes 10 minutes to throw together.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small romaine lettuce or 2 little gems
  • 100 g broad beans podded
  • 100 g sugarsnap peas or green peas
  • 100 g green beans
  • 2 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 Tbsp chopped mint leaves
  • 1 Tbsp chopped chives
  • 1 Tbsp tarragon leaves

Method
 

  1. Cut the lettuce in half lengthwise, then rinse and dry.
  2. Blanch the vegetables in boiling water for 2-3 minutes, rinse with cold water or place them in ice-cold water for a couple of minutes. Drain and dry with a tea towel.
  3. Squeeze the broad beans out of their shell/skins if you don't like eating them whole.
  4. Mix the oil, vinegar and chopped herbs.
  5. Arrange the lettuce, beans and peas in a large serving dish, season to taste, then toss with the dressing.
  6. Garnish with some herb leaves.