When you’re really hungry, “salad” always sounds kind of lame, doesn’t it? When I’m hangry, I don’t want people coming around the corner with a salad anyway. Well – unless it’s part of a big juicy burger or something. There is one exception, though: 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 its contents on the stove, then the Broad Bean Salad is just the thing for you.
Heat the canned broad beans and quickly mix garlic, lemon and parsley with a sea of the best olive oil possible. Then add the warm beans and you’re done.
You see, it doesn’t need many ingredients to ignite a burst of fragrances. And the best thing is: The Broad Bean Salad is a real all-rounder. Whether as an appetizer, as a quick fill-up or as a side dish with fish or meat, it is a perfect match.
Recipe for Braod Bean Salad
- 400 g White broad beans 1 tin of white broad beans with liquid
- 1 garlic clove
- 1/2 Lemon
- 1 handful Flat leaf parsley
- 5 tbsp Olive oil
- Salt, pepper
- Bring beans from the tin with liquid in a small pot briefly to the boil.
- Peel the garlic and crush very finely in a mortar.
- Squeeze 1/2 lemon. (Or a little more according to taste)
- Chop the parsley coarsely.
- Mix lemon juice, garlic mixture, olive oil and parsley in a bowl.
- Strain the beans in a sieve and discard the liquid.
- Put warm beans directly into the bowl with the other ingredients and mix well.
- Season to taste with salt and pepper and let it sit for about 10 minutes.