Broad Bean Salad
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Broad Bean Salad

When you're really hungry, "salad" always sounds so lappish, doesn't it? When I'm hangry, you can't come round the corner with a salad anyway. Well - unless it's part of the garnish on a big juicy burger or something. But there is one exception: Broad bean salad. OMG!

How good that the salad is so simple and quick to make and even makes the hearts of vegans beat faster. So if you come home after a long day and just want to open a can and heat it up on the cooker, the broad bean salad is just the thing for you.

Heat the canned broad beans and quickly mix the garlic, lemon and parsley with a sea of the best olive oil. Then mix in the warm beans and the thing is done.

As you can see, it doesn't take many ingredients to ignite a firework of flavours. And the best thing is: the broad bean salad is a real all-rounder. Whether as a starter, a quick filling or as a side dish with fish or meat, it's perfect.


Recipe for Broad Beans Salad

Broad Bean Salad
Print recipe
Preparation time 5 Min.
Preparation time 10 Min.
Working time 15 Min.
Servings 2 Servings

Ingredients

  • 1 can white broad beans 400g with liquid
  • 1 Garlic clove
  • 1/2 Lemon
  • 1 handful flat leaf parsley
  • 5 TBSP Olive oil or according to taste also gladly more.
  • Salt, pepper

Preparation

  • Bring the beans with the liquid to the boil briefly in a small saucepan.
  • Peel the garlic and crush it very finely in a mortar. (Go ahead and make a mush out of it).
  • Squeeze 1/2 lemon. (A little more according to taste)
  • Coarsely chop the parsley.
  • In a bowl, combine the lemon juice, garlic mixture, olive oil and parsley.
  • Collect the beans in a sieve, discard the liquid.
  • Add the warm beans directly to the bowl with the other ingredients and mix well.
  • Season with salt and pepper and leave to stand for about 10 minutes.

Notes

The broad bean salad is also perfect with kafta or grilled chicken skewers.
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8 comments

  1. 5 stars
    I am very enthusiastic!
    Unfortunately, there was no sumac, but it was still a hit with us and our guests. Since there was still persimmon left, we made it again the very next day. "All for us alone 🙂 ". Tomorrow again with guests, but this time with sumac.

    1. Hello Alfred,

      Thank you very much for your great feedback. I could also eat the salad almost every day 😀

      Best wishes and continue to enjoy cooking
      Rafik

  2. 5 stars
    I am so glad I came across your page 🙂
    I only wanted to google a bean salad and now I'm blown away by Lebanese cuisine. I made the salad yesterday for the barbecue, a dream and sooo quick to prepare. It went down really well. And then I even found sumac in our really small town :-))) We have a shop, the owner is from Pakistan and he can get me all the spices I need. I will definitely try everything here. Thanks, for the great recipes 🙂

    1. Hey Anja,
      Thank you so much for your fantastic feedback. I'm very pleased that you like it. Yes, nowadays you can get many spices quite easily.
      I wish you lots of fun cooking and enjoying.

      Kind regards
      Rafik

  3. Why do all the comments mention sumac? It's not even mentioned in the recipe.

    1. Hello Jessica,
      that's right. The comment got lost in the wrong recipe and was actually meant for the persimmon mozzarella salad. 🙂

      Kind regards
      Rafik

    1. Hey Jessica,
      Thank you very much for your great feedback. I'm very pleased that you enjoyed it 🙂

      Kind regards
      Rafik

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