I love this vibrant broad bean salad, it’s so simple! And maxed up with clean flavors and textures! Tender baby broad beans, creamy mozzarella, and a zippy lemon vinaigrette make it a perfect side dish or light lunch.
What you’ll love about this recipe
I don’t remember ever having broad beans until I moved to the UK. The closest I got to them growing up, was picking the beans out of runner beans or flat beans pods after they matured on the stalks at our family’s farmhouse. But usually we would just cook the young runner beans in stews or soups and lightly sauteed with tons of garlic and oil at the start of the summer.
A Turkish friend introduced me to broad beans: braised in olive oil at low heat, almost like a broad bean sous vide!
This recipe though is a fresh take on broad beans, it has no history yet, but I get the feeling that it will make history! At least in my kitchen and I hope in yours too 🤩🤩🤩!
- Ready in 15 minutes: Quick and easy, perfect for busy weeknights or a quick weekend lunch.
- Clean mild flavors and textures: The freshness of these flavors makes it the best summer dish. Bright lemon, a hint of garlic, creamy mild mozzarella, and the refreshing pops of beans are just to die for!
- Versatile: Swap ingredients or add protein to turn the broad bean salad into a main meal.
- Vegetarian-Friendly: As part of my flexitarian pledge, this is a meatless option that’s packed with plant-based protein.
- Healthy: we all know the joke about the beans 😅😅😅 and how they are so good for heart health, not to mention the addition of the gem lettuce, garlic, lemon and olive oil. Thumbs up for a truly Mediterranean style dish!
Watch how to make broad bean salad
Ingredients you’ll need
- Baby broad beans – I used frozen, but fresh are great too.
- Fresh mozzarrela or mozzarrela pearls, or if you really want to splash the cash go for burrata!
- Ruby gem lettuce heads, in fact any gem lettuce works.
- Always extra virgin olive oil!
- Garlic – you only need a little.
- Lemon – zest and juice.
- Fresh mint leaves
- Salt and black pepper
How to make broad bean salad (step-by-step)
Time needed: 15 minutes
This broad bean salad recipe is a fresh take on broad beans: takes three main ingredients, a zingy garlic and lemon dressing and turns them into something special!
- Prep the beans
Bring a pot of salted water to a boil. Add the broad beans and cook for 4-5 minutes. Drain and rinse under cold water tap to stop the cooking process. Pop a few of the beans out of their pods for that vibrant GREEN 🫛.
- Make the Dressing
In a medium salad bowl, whisk together olive oil, grated garlic, lemon zest and juice, salt, and pepper. Toss the broad beans in the dressing and let them marinate for 5 minutes.
- Sauté the Lettuce
In a medium hot frying pan, drizzle a little olive oil, add the quartered lettuce heads and sauté each cut side for 1-2 minutes until slightly softened.
- Assemble the Salad
Arrange the lettuce on a serving platter or divide between plates. Top with dressed broad beans, fresh mint leaves, and tear a large mozzarella ball between 2 plates or divide the mozzarella pearls. Drizzle with additional dressing, olive oil, or a squeeze of lemon juice to taste.
Pro Tips
- Don’t overcook the beans! They should be tender but still retain a slight bite.
- Blanch the broad beans in boiling water for 3-4 minutes, then immediately run cold water over them for a few minutes to stop cooking and preserve their vibrant green color, especially if using fresh ones.
- If you use baby broad beans, you don’t need to peel them, but I did peel some after boiling and cooling for that vibrant green appeal and left some with their jackets on. More fiber!
- After tossing the broad beans with the dressing, let them sit for a few minutes to absorb some of those flavors. Taste for seasoning and adjust as needed at this step.
- I served this salad at room temperature, but leftovers can be stored in the fridge for up to 2 days. Just be mindful that the lettuce may be a bit wilted.
What to serve with Broad bean salad
- Pair this salad with crusty focaccia or ciabatta bread for a complete meal.
- Serve alongside grilled fish or chicken for a light summer dinner while sipping your favorite glass of something chilled 😜.
- This salad is also a wonderful addition to an antipasti platter.
- Sprinkle some toasted garlicky breadcrumbs or sourdough croutons.
variations and substitutions
- This recipe is VEGETARIAN!
- If you want this recipe VEGAN: use your favorite vegan cheese alternatives, this recipe for vegan moza is my fave. Silken Tofu is a great choice too 😉!
- Fresh vs. Frozen Beans: Fresh broad beans are great when in season, but frozen baby broad beans work perfectly! No need to thaw beforehand.
- If you aren’t a fan of Mozzarella, why not ? LOL 😂 Swap with crumbled feta cheese, shaved Pecorino or Parmigiano or toasted halloumi fingers.
- Add even more Protein: Grilled or Pan-seared shrimp, grilled chicken, tofu or thin slivers of steak of would be delicious additions.
There is no summer without this crisp broad bean salad, sipping a glass of chilled rose on your garden patio 😉! Please leave a comment if you make it 🙏!
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflosie😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
That’s the point of this summer recipe: cool the broad beans after cooking, they taste ever so refreshing.
Yes, they are.
Broad Bean Salad Recipe
Equipment
- 1 medium saucepan
- 1 colander for draining the broad beans
- 1 frying pan
Ingredients
- 250 g baby broad beans frozen or fresh
- 125 g fresh mozzarella ball or mozzarella pearls
- 2 ruby red gem lettuce heads washed and patted dry, quartered
- 3 tbsp extra virgin olive oil
- 1 medium garlic clove grated
- 1 lemon zest and juice
- A handful of fresh mint leaves picked
- Salt and black pepper to taste
Instructions
Cook the broad beans:
- Boil beans in salted water (add a few teaspoons of salt to a medium saucepan) for 4-5 minutes. Drain and rinse under cold water tap.
Dress it up:
- In a small bowl, whisk together olive oil, grated garlic, lemon zest and half of the lemon juice juice, salt, and pepper.
- Toss the cooked broad beans in the dressing and leave for a 5 minutes to infuse flavors.
Prepare the lettuce:
- Whilst the broad beans are soaking up the dressing, drizzle a little olive oil in a frying pan and saute the quartered lettuces (1-2 minutes each cut side) until slightly wilted and a little golden.
Assemble the salad and Serve:
- Arrange the sauteed lettuce, dressed broad beans, mint leaves, and tear the mozzarella to divide between plates or on a sharing platter.
- Drizzle with additional dressing, olive oil, or the other half of lemon juice to taste.
- Serve with foccacia or ciabatta or next to an antipasti platter.
Video
Notes
- Don’t overcook the beans! They should be tender but still retain a slight bite.
- Blanch the broad beans in boiling water, then immediately run cold water over them for a few minutes to stop cooking and preserve their vibrant green color, especially if using fresh ones.
- If you use baby broad beans, you don’t need to peel them, but I did peel some after boiling and cooling for that vibrant green appeal and left some with their jackets on. More fiber!
- After tossing the broad beans with the dressing, let them sit for a few minutes to absorb some of those flavors. Taste for seasoning and adjust as needed at this step.
- Pat dry the mozzarella ball or pearls to avoid a wet salad.
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