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Wikibooks
Fresh Broadbeans Salad
Quick, simple, refreshing. Just like a salad should be. Use fresh, young broad beans. If you can't find them soft enough to eat raw, cook in boiling water for the shortest time possible, and rinse in cold.
Ingredients
ScaleNo serving count in the source — scale by factor
- tomato
- onion
- broad beans, fresh
- olive oil
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Peel the broad beans, and discard any nasty looking peas.
Cube tomatoes about 1 cm thick. The volume of cubed tomatoes should be roughly twice that of the peas.
Chop onion(s) very finely. The amount depends on how spicy you like your salad.
Mix it all together, then sprinkle generously with salt and olive oil.