Cookbook: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.
It is impossible to list exact quantities, since it all depends on how much peas you extract from the beans.
- Peel the broad beans, and discard any nasty looking peas.
- Chop tomatoes to cubed, about a cm thick. The volume of chopped tomatoes should be roughly twice that of the peas.
- Chop onion(s) very thinly. The amount depends on how spicy you like your salad.
- Mix it all together, then sprinkle salt and olive oil generously.