Recipe: Broad Bean and Mint Salad
- 2 cups fresh broad beans, shelled
- 1/2 red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Bring a pot of salted water to a boil. Add the shelled broad beans and cook for about 3-4 minutes or until tender. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the cooked broad beans, red onion slices, cherry tomatoes, and fresh mint leaves.
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and pepper. Pour the dressing over the broad bean mixture and toss gently to combine.
- Adjust the seasoning if needed and let the salad sit for a few minutes to allow the flavors to meld together.
- Serve the refreshing broad bean and mint salad as a side dish or enjoy it as a light lunch.