Broad Bean Salad with Dill and Olive Oil

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HOW TO PREP FRESH BROAD BEANS: The first step is opening the pods and taking out the beans. Then you need to remove the bean skins -as they tend to be tough. Since peeling them out can be challenging, blanching them first makes it much more manageable. You just need to blanch them for 3 minutes and cool them straight away in an ice bath. As soon as they cool down, you can remove the shells and keep the beans. Now, they’re ready to use!

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Broad Bean Salad with Dill and Olive Oil

By Diane Kochilas

Prep Time 40

Cook Time 10

Servings

Beans & Pulses, Lent / Fasting, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, The Ikaria Diet, Vegan, Vegetables

Prep Time 40

Cook Time 10

Servings

Beans & Pulses, Lent / Fasting, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, The Ikaria Diet, Vegan, Vegetables

Ingredients

2 pounds 1 kg of fresh (or frozen) broad beans
1 tsp cumin seeds
1 red onion finely chopped
1 garlic clove crushed
3 Tbsp extra virgin Greek olive oil
1 Tbsp fresh lemon juice
4 Tbsp finely chopped fresh dill
Sea salt and freshly ground peppe

Instructions

Cook the broad beans in a saucepan of salted boiling water for 5 minutes or until bright green and heated through. Drain and immediately refresh under cold running water. Drain well. Remove and discard skins. Transfer to a serving bowl.
Toast the cumin seeds in a dry skillet over medium heat for about a minute, stirring. Remove the pan from the heat. Add the cumin seeds to the bowl with the broad beans.
In the same saucepan, saute onion and garlic in 1 tablespoon of olive oil over medium heat until soft and translucent. Add the sauteed onion and garlic to the broad beans and cumin. Add the lemon juice and toss until well combined. Taste and season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavors.
Add the dill and remaining olive oil to the salad and toss to combine. Serve immediately.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Broad Bean Salad with Dill and Olive Oil