Fresh Broad Bean Salad
Photo: Wusel007, CC BY-SA 3.0
Fresh broad bean salad is a three-vegetable bowl that comes together in minutes and needs no cooking if the beans are young. The beans are peeled so they stay tender and sweet, then paired with diced tomato at about double their volume. Finely chopped onion adds a sharpness you can adjust to taste. Salt and olive oil are the only dressing, which lets the beans taste of themselves.
Instructions
Shell the broad beans and peel off their skins. Throw away any beans that look bad. If the beans are too firm to eat raw, boil them for the shortest time you can, then rinse them under cold water.
Cut the tomatoes into cubes about 1 cm thick. Aim for roughly twice as much tomato by volume as you have beans.
Chop the onion very finely. Use more for a sharper salad and less for a milder one.
Combine the beans, tomatoes and onion in a bowl. Sprinkle generously with salt and olive oil, then toss to mix.
Make it personal.
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