Salads
This broad bean and pea salad recipe transforms humble garden vegetables into a vibrant, protein-rich dish that celebrates spring's freshest flavors. The secret lies in properly blanching broad beans to tenderize their texture while preserving their natural sweetness, and pairing them with crisp, fresh peas for a satisfying bite.
What makes this salad special is how it balances earthy broad beans with bright, fresh peas—both staples of spring harvests—creating a dish that’s both rustic and refined.
With just 15 minutes of active prep, you’ll achieve a salad that’s as visually appealing as it is delicious.
The key technique is blanching the broad beans in boiling water for exactly 3 minutes, then shocking them in ice water to lock in their vibrant green color and tender texture.
A light lemon vinaigrette or creamy yogurt dressing ties everything together, adding brightness without overpowering the natural flavors of the vegetables.
What you’ll end up with is a salad that’s packed with texture—crisp peas, tender broad beans, and fresh herbs—all coated in a dressing that enhances rather than masks their natural taste. This dish is perfect for spring lunches, picnic baskets, or as a side to grilled meats and fish.
The best part? It keeps well in the fridge for up to 3 days, making it an ideal meal prep option.
For added depth, consider tossing in fresh mint or dill, or even a handful of spring greens like arugula or baby spinach. Whether you’re using fresh peas straight from the garden or frozen peas for convenience, this salad delivers on freshness, simplicity, and seasonal flavor. Let’s get started!
Ingredients for broad bean and pea salad
Spring's freshest veggies come together in this vibrant salad—crisp, tender, and packed with flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broad Beans 🌱 | 1 ½ lb | Trimmed, blanched for 3 minutes |
| Fresh Peas 🌿 | 1 ½ cups | Shelling peas or frozen works |
| Red Onion 🧅 | ½ whole | Thinly sliced, red preferred |
| Fresh Mint Leaves 🌿 | ½ cup | Chopped, stems removed |
| Fresh Dill 🌿 | ¼ cup | Chopped, or sub parsley |
| Extra-Virgin Olive Oil 🫒 | ⅓ cup | Light fruity variety |
| Lemon Juice 🍋 | ¼ cup | Freshly squeezed |
| Plain Greek Yogurt 🧀 | ½ cup | Full-fat for creaminess |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Honey 🍯 | 1 tbsp | For dressing sweetness |
| Baby Spinach 🌱 | 2 cups | Optional for extra greens |
Broad beans are the star here, so don't skip the blanching step. Fresh from the garden is ideal, but frozen works in a pinch—just thaw and trim. Look for beans that are bright green and firm, not wrinkled. The peas? Fresh shelling peas are best, but frozen peas (thawed) give you the same sweet crunch. If you're using fresh peas, shell them right before tossing with the beans. For the herbs, farmers markets usually have the freshest mint and dill, but grocery store bunches work too—just check that the leaves are vibrant, not wilted.
No fresh mint? Dill or parsley will work, though mint's bright flavor is what makes this salad sing. Running low on olive oil? Avocado oil is a great swap—it's neutral and stays stable when heated. The yogurt dressing can be made ahead, but the beans and peas are best tossed together fresh. If you're using baby spinach, add it just before serving so it stays crisp. The dressing ratio is key—start with the amounts listed, then adjust honey to taste. Too tangy? Add a touch more honey. Too sweet? A splash of lemon juice balances it out.
This salad keeps beautifully in the fridge for 3 days, but the beans and peas get softer over time. Store the dressing separately and toss everything together right before serving. For meal prep, portion the beans, peas, and greens in one container, and the dressing in another. The herbs can be chopped and stored in a small jar of water (like flowers) for up to 5 days. If you're serving this at a picnic, pack the dressing in a separate container to avoid sogginess—just toss everything together right before eating.
Why You'll Love This Recipe
- No Shelling Nightmare: I’ll admit, fresh broad beans can be a pain to prep—but not here. A quick boil, then snap those skins off with your fingers (no fancy tools needed). The peas? Just toss them in whole, and they’ll soften perfectly alongside.
- Herb-Packed Punch: That bright, zesty mix of mint and dill? It’s the star. The onions add a sharp bite, while the broad beans bring a buttery sweetness—like spring in a bowl. Honestly, I’ve had salads taste like nothing until I tried this combo.
- Picnic or Potluck Hero: This salad travels like a dream—no wilting, no spills. Pack it in a container for lunch, bring it to a BBQ, or serve it cold at a garden party. It’s the one dish that actually improves after sitting for an hour (yes, even on a Tuesday).
- Budget-Friendly Leftovers: Fresh peas and broad beans are often cheaper than canned, and this recipe stretches far. Make a big batch, and you’ll have a satisfying side for days—no sad, wilted greens in sight. My wallet (and my fridge) thank me.
Step-by-step instructions for broad beans and peas salad
Here's how to transform spring's freshest produce into a vibrant, creamy salad in record time.
Blanch and Prepare the Broad Beans
Start by trimming the ends off the 1.5 lb fresh broad beans with a small knife, being careful to remove just the tough tips. Drop them into a pot of boiling salted water for exactly 3 minutes—this brief blanch softens them enough to eat but keeps them firm. Immediately transfer them to ice water to stop the cooking process.
Once cooled, drain and peel the beans by slipping off the outer skins with your fingers. You'll notice they'll be bright green and tender. Set them aside—they're the star of this salad. If you're using shelled peas instead, simply rinse them under cold water and set aside without cooking.
Cook and Cool the Peas
For the 1.5 cups fresh peas, if using shelled peas, give them a quick rinse. If using frozen peas, no need to thaw—they'll cook faster. Bring a small pot of salted water to a boil and cook the peas for 2-3 minutes until tender but still holding their shape. Drain immediately and plunge into ice water to halt cooking.
Let both the broad beans and peas cool completely before assembling the salad. This step is crucial—warm ingredients will make your dressing turn into a watery mess. I like to spread them on a plate and refrigerate for 10 minutes while I prep the rest of the components.
Make the Creamy Dressing
In a medium bowl, whisk together the 0.5 cup plain Greek yogurt, 0.25 cup lemon juice, 1 tbsp honey, 0.33 cup extra-virgin olive oil, 2 cloves minced garlic, 1 tsp salt, and 0.5 tsp ground black pepper. The dressing should be thick but pourable—if it's too thick, add 1-2 teaspoons of water to loosen it.
This is where the magic happens. The yogurt gives it a creamy texture while the lemon brightens everything up. Taste and adjust seasoning—you might want a touch more salt or honey depending on your preference. I always add a pinch more salt than I think I need because the fresh herbs will mellow it out.
Combine All Ingredients
In a large bowl, gently toss together the cooled broad beans, peas, 0.5 whole thinly sliced red onion, 0.5 cup chopped fresh mint leaves, and 0.25 cup chopped fresh dill. Add the 2 cups baby spinach if using. Pour the dressing over and toss everything together with your hands or a large spoon, being careful not to bruise the peas or beans.
Here's the thing—this salad tastes best when the flavors have time to meld. Let it sit for 10-15 minutes before serving so the onion softens slightly and the herbs release their oils. If you're short on time, at least let it sit for 5 minutes before serving.
Serve Immediately
Transfer the salad to a serving platter and give it one final gentle toss. The colors should be vibrant—bright green beans and peas, purple onion streaks, and fresh herbs scattered throughout. Serve immediately while everything is still crisp and the dressing is creamy.
This salad keeps well in the fridge for 2-3 hours, but it's best enjoyed fresh. The yogurt dressing will separate slightly if chilled too long, so I recommend making it just before serving. Pair it with crusty bread or grilled chicken for a complete spring meal.
Pro Tips For Making Broad Bean And Pea Salad
- Blanching Broad Beans: I learned this the hard way—broad beans need a proper 3-minute blanch in boiling water, not just a quick dip. Slip them in whole, then shock in ice water immediately to stop cooking; the skins will peel right off when you rub them between your palms. No peeling? You’re overcooking or under-boiling.
- Shred Onion Thinly: Skip the chopping board for this—use your fingers to pull the onion apart into fine, wet strands straight from the root. The acid in the salad (lemon, vinegar) will soften them, but starting thin means no chewy bits. (Yes, even if you’re impatient like me.)
- Toast the Seeds First: If you’re using cumin or mustard seeds in your dressing, dry-toast them in a pan for 30 seconds until fragrant—before grinding. This makes a real difference in depth of flavor, and you won’t taste that raw, bitter hit. (Your future self will thank you.)
- Add Herbs Last: Toss mint and dill in just before serving, or they’ll wilt into sad, limp leaves. A handful of fresh herbs at the end keeps the salad bright and aromatic. (Does it look weird? Yes. Does it work? Every single time.)
Essential equipment for great broad bean and pea salad
Blanching Setup
You’ll need a large pot (I use my 8-quart stainless steel stockpot from All-Clad) to blanch the broad beans—it should hold enough water to fully submerge them.
A fine-mesh strainer (like the OXO Good Grips) is essential for draining, and a large bowl of ice water stops the cooking process. For convenience, I keep a collapsible silicone ice cube tray in the freezer to make ice water on demand. 🌡️
Peeling Made Easy
After blanching, peeling broad beans can be tedious, so I recommend a small kitchen knife with a serrated edge (like the Victorinox Fibrox) for trimming ends, and a pair of kitchen tweezers to grip the skins while peeling.
For large batches, a mandoline with a peeling attachment (like the Benedict mandoline) speeds up the process. Store peeled beans in a glass bowl to maintain freshness.
Dressing Tools
A whisk (I prefer the Cuisinart stainless steel whisk) is perfect for emulsifying the yogurt dressing smoothly. For measuring ingredients precisely, a set of digital kitchen scales (like the OXO Good Grips) ensures accuracy, especially for the honey and lemon juice.
A small mixing bowl (I use a Ceramic Pro 1.5-quart bowl) keeps everything contained while whisking.
Serving Essentials
For plating, a large wooden salad board (like the West Elm Acacia board) adds rustic charm, while a slotted spoon (from Williams Sonoma) helps transfer salad without soggy greens. A microplane grater (like the Microplane) is handy for fresh garlic if you prefer a fine texture.
For storage, glass airtight containers (like Le Parfait) keep the salad fresh for up to 3 days in the fridge.
Budget-Friendly Swaps
If you’re on a budget, a stainless steel colander (like the Farberware) works just as well as a strainer for blanching. For peeling, a butter knife and a bowl of cold water (to soften skins) can replace specialty tools.
A measuring cup set (like the Pyrex) is a cost-effective way to measure liquids accurately. Even a wooden spoon can mix the dressing if you don’t have a whisk.
Pro Tips for Efficiency
Multitask while the beans and peas cook: prep the dressing and chop herbs while they cool. A cutting board with a built-in juice groove (like the OXO Good Grips) catches stray herbs and onions.
For quick cleanup, keep a small bowl of warm, soapy water nearby to rinse tools as you go. A timer (like the OXO Good Grips kitchen timer) ensures you don’t overcook the peas—set it for 2-3 minutes max. ✨
Nutrition facts
Frequently asked questions
Can I use frozen broad beans instead of fresh?
Frozen broad beans work perfectly—they're already blanched and peeled, saving you time. Just thaw them completely (place the sealed package in cold water for 10-15 minutes) and drain well before tossing with the peas. The texture will be slightly softer than fresh, but the flavor remains excellent.
How do I know when broad beans are properly blanched?
Perfectly blanched broad beans should be bright green, tender but still firm to the touch, and easy to peel. Test one by cutting it open—if the center is just barely tender (about 1 minute of actual cooking time after the skin softens), it's done. Overcooking turns them mushy and dulls the color.
What's the best way to store leftover salad?
Store the salad components separately in airtight containers for up to 3 days: keep the beans and peas in one container, dressing in another, and herbs in a small jar with water (like flowers). When ready to serve, toss everything together—this prevents sogginess. The yogurt dressing may separate slightly; just whisk it back together before using.
Can I make this salad ahead of time?
Yes, but with a few adjustments! Prep all ingredients (blanch beans, cook peas, make dressing) and store them separately in the fridge for up to 24 hours. When ready to serve, toss everything together and let it sit for 10 minutes before eating. The flavors will meld beautifully, but the texture will be slightly softer than if made fresh.
What if I don't have fresh mint or dill?
No problem! Swap mint for parsley or cilantro, or use dill in place of mint. For extra depth, add 1 tsp dried herbs (like oregano or thyme) to the dressing. If you're missing both, a pinch of lemon zest in the dressing adds brightness. The salad will still taste fresh and vibrant!