Fresh, vibrant and easy to make, this Pea and Broad Bean Salad combines sweet peas, broad beans, crisp little gem lettuce and fresh mint with a tangy Dijon dressing. Perfect as a healthy side dish for spring and summer meals. Get the recipe below.
When fresh seasonal produce is at its best, simple recipes are often the best way to celebrate them. This Pea and Broad Bean Salad is a celebration of spring and summer flavours, combining sweet peas, tender broad beans, crisp little gem lettuce and fragrant mint in a light, tangy dressing.
Not only is this salad bursting with colour and freshness, but it's also incredibly quick to prepare. Whether you're hosting a barbecue, planning a picnic, or looking for a healthy side dish for dinner, this easy Pea and Broad Bean Salad is guaranteed to impress.
The combination of vibrant greens and a zesty Dijon mustard dressing creates a delicious balance of sweetness, freshness and acidity. Best of all, this healthy salad recipe can be prepared in advance, making it ideal for entertaining.
Ingredients
To make this fresh pea and broad bean salad, you will need:
- Broad beans (fresh or frozen)
- Peas (fresh or frozen)
- Little gem lettuce
- Fresh mint
- Dijon mustard
- Extra virgin olive oil
- Red wine vinegar
- Sea salt
Substitutions
If you don't have all the necessary ingredients, don't worry, there are a few substitutions you can make without losing the essence of the recipe.
- Broad beans: Swap for edamame beans or green beans if broad beans are unavailable.
- Peas: Petit pois work particularly well and add extra sweetness.
- Little gem lettuce: Romaine lettuce, baby gem or mixed salad leaves are excellent alternatives.
- Fresh mint: Fresh parsley, basil or dill can be used for a different flavour profile.
- Red wine vinegar: White wine vinegar or lemon juice can be substituted.
Variations
Why not add a twist to the recipe with these variations:
- Cheesy: Crumble over vegan feta or vegan goat cheese for extra creaminess and richness.
- Grains: Add cooked quinoa, couscous or pearl barley to turn the salad into a more substantial meal.
- Crunch: Sprinkle with toasted pine nuts, almonds or pumpkin seeds.
- Protein: Top with grilled tofu or tempeh for a more complete meal.
Overview of the steps
- Boil the broad beans for 2–3 minutes, adding the peas for the final minute.
- Drain and transfer immediately to iced water.
- Drain well and pat dry.
- Place the lettuce in a large bowl.
- Whisk together the Dijon mustard, olive oil, red wine vinegar and salt.
- Add the peas, broad beans and mint to the lettuce.
- Pour over the dressing and toss gently.
- Serve immediately.
Hint: Always cool the peas and broad beans in iced water immediately after cooking. This keeps them beautifully bright green and prevents them from becoming mushy.
Equipment
You'll want the following equipment at the ready before you start making this recipe:
- Large saucepan
- Colander
- Large bowl
- Small mixing bowl
- Whisk or fork
- Sharp knife
- Chopping board
Storage
This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
For the freshest texture, store the dressing separately and toss just before serving if making ahead.
Top tip
Double-pod fresh broad beans by removing the outer skins after blanching. This extra step creates a sweeter flavour and a tender texture.
Frequently asked questions
Yes. Frozen vegetables work perfectly in this recipe and make it easy to enjoy year-round.
Yes. Prepare all the ingredients up to one day ahead, but add the dressing just before serving.
Yes, all ingredients in this recipe are naturally vegan.
This salad pairs beautifully with grilled tofu and tempeh, vegan quiches or as part of a range of salads to serve at summer barbecues and picnics.
The recipe
Pea and Broad Bean Salad
Equipment
- large saucepan
- colander
- Large bowl
- small mixing bowl
- Whisk or fork
- Sharp knife
- chopping board
Ingredients
- 250 g broad beans fresh or frozen
- 250 g peas fresh or frozen
- 2 little gem lettuces leaves separated and roughly chopped
- 1 large handful fresh mint leaves roughly chopped
For the dressing
- 1 tablespoon Dijon mustard
- 3 tablespoon extra virgin olive oil
- 1 tbsp red wine vinegar
- 0.5 teaspoon sea salt adjust to your tastes
Instructions
- Bring a pan of water to the boil.
- Add the broad beans and cook for 2–3 minutes.
- Add the peas during the final minute of cooking.
- Drain the vegetables and immediately plunge them into a bowl of ice-cold water to stop the cooking process.
- Wash and dry the little gem lettuce leaves thoroughly before placing them in a large serving bowl.
- In a small bowl, whisk together the Dijon mustard, extra virgin olive oil, red wine vinegar and salt until emulsified.
- Drain the cooled peas and broad beans well, then add them to the lettuce along with the chopped fresh mint.
- Pour over the dressing and gently toss everything together before serving.
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