Summer pea and bean salad with radishes and dill

A fresh and delicious pea and bean salad with radishes, spring onions (scallions), fresh dill, lemon juice and olive oil.

A few weeks ago we had a blissful few days away from home, in a self-catering Airbnb in Wales. It was the first time in about 18 months that we’d been away for a holiday as a family, and even though it was a short break, and we weren’t very far from home, it was wonderful to get away!

Out to lunch!

One day we met up with a friend who was coincidentally also staying in the area, and he took us for lunch at a wonderful whole-foods cafe. He has been going there for years and gave it a glowing recommendation.

Everything on the menu looked terrific, and we all had different things. My lentil and vegetable soup was yummy, but my daughter Kipper was the clear winner! Her Welsh Rarebit was accompanied by several truly scrumptious fresh salads. Everyone was very happy to help her finish what was left on her plate!

Scrumptious summer salad

One of the salads was a delicious combination of summer peas, radishes and lots of dill with a lemony olive oil dressing. The tasty pea salad was fresh and zingy and bright and provided a great example of easy, seasonal food.

Busy beans!

When we arrived home, we saw that our broad bean plants had been busy in our absence! I picked a big bunch of fresh broad beans, and with some petit pois from the freezer rustled up a pea and bean salad as close as I could to the one we had eaten.

A bit about broad beans…

This is the first time I have grown broad beans in our garden, but they are super easy and seem to be heavy croppers! Broad beans, (Latin name Vicia faba) also known as fava beans in some parts of the world, are large, flat, pale coloured beans that grow in long green pods with a spongy, white interior.

Broad beans have been cultivated for around 8000 years and are popular across the Middle East, the Mediterranean, and parts of Central Asia and Europe. The plants are tolerant of a range of different soil types and climates and the beans are tasty and versatile.

Nutritional qualities of broad beans

Broad beans are made up of about 26% protein so they are a good source of protein for plant-based diets. They are also rich in numerous vitamins and minerals including folate, certain B vitamins, iron, magnesium, manganese and phosphorus.

Peas, or beans, or both

You can make this salad with a mixture of peas and broad beans, as I did here. Alternatively, you can make it with just peas, as we ate in the whole-foods cafe. You can also substitute frozen broad beans or edamame beans for the broad beans. And you can even make it with just beans, and no peas, if that’s what takes your fancy!

Other kinds of beans?

I’m also tempted to try making this salad using sliced runner beans, chopped French beans, or even mange tout or sugar snap peas among the other ‘green’ ingredients. I think each would add a different dimension to this tasty pea and bean salad.

Ingredients for summer pea and bean salad

The ingredients to make this easy and delicious pea and broad bean salad recipe are as follows:

• peas – I used frozen petit pois but if you’re lucky enough to have fresh peas then by all means use those!
• broad beans – smaller, tender broad beans are best for this salad
• radishes
• spring onions – also known as scallions in the USA
• fresh dill – such a delicious summery flavour!
• fresh lemon juice
• extra virgin olive oil
• salt and pepper – to taste

Podding broad beans

Broad beans grow inside long, bright green pods with a spongy, white interior. They need to be removed from the pods before cooking.

As a guide, here are approximate amounts of pods you will need for a given quantity of beans. Please note that these figures are only estimates as no two pods are ever quite alike!

• 1.5kg (53oz) broad bean pods -> 415g (15oz) broad beans
• 1kg (35oz) broad bean pods -> 275g (10oz) broad beans
• 500g (18oz) broad bean pods -> 140g (5oz) broad beans

To make this recipe, which calls for 150g of podded broad beans, you will need approximately 540-550g of broad bean pods.

‘Double podding’ – what? why? how?!

What is double podding?

Double podding refers to the practice of removing both the big outer green pod from the broad beans, and then also removing the ‘skin’ of the bean, sometimes called the ‘seed coat’.

Why should I double pod broad beans?

If your beans are young and small, then double podding may not be necessary. However, as the beans grow, the seed’s outer skin can become tough and not so pleasant to eat. Removing the seed coat from larger broad beans makes them more palatable. It also reveals the beans’ bright green interior which looks much nicer!

How to double pod broad beans

Double podding broad beans is easily done once the beans have been cooked. In fact, the seed coat often splits during cooking, so the tender bean inside can easily be popped out. Simply give the bean a gentle squeeze and the green ‘inner’ bean will slide out of its coat.

If the seed coat hasn’t split, you can make a small hole with a knife or even just with your fingers, and carry on as above.

Double podding 150g of broad beans, as used in this recipe, will only take two or three minutes.

When to serve pea and bean salad

This pea and bean salad has already appeared on our table as a great accompaniment to all sorts of meals. It’s lovely as part of a buffet lunch, with other salads, cheeses, dips and so on. It’s fancy enough for Shabbat, or serving to guests, but is also simple enough to make every day.

We have also eaten this tasty pea and bean salad as our ‘vegetable’ at dinner time, alongside a hot main course.

The salad makes a great addition to a packed lunch or picnic, as it’s substantial enough to withstand a few hours in a tupperware box! And of course it’s terrific as a side salad to toasted cheese sandwiches, omelettes, or other light lunch dishes.

Happy holiday memories

I’m sure we’ll be making this yummy pea and broad bean salad a lot this summer. As well as being delicious, it’s also a lovely edible reminder of our little family trip!

Do you have any dishes that remind you of holidays? Let me know in the comments!

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📖 Recipe

Pea and bean salad with radishes and dill

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A fresh and delicious pea and bean salad with radishes, spring onions (scallions), fresh dill, lemon juice and olive oil.

5 from 7 votes

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Prep Time 18 minutes mins

Cook Time 2 minutes mins

Course Salad, Side Dish

Cuisine British, Vegan, Vegetarian

Servings 4

Calories 106 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 150 g podded broad beans (from approx. 550g/19 oz broad bean pods)
• 150 g fresh or frozen peas
• 2 spring onions (scallions)
• 4 radishes
• 2 tablespoon chopped fresh dill
• ½ lemon – juice only
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions

 

• Cook the broad beans and peas in boiling water for 2 minutes. Drain and plunge into cold water to prevent overcooking.
• Meanwhile, trim and finely slice the spring onions (scallions). Wash and trim the radishes, then halve or quarter and slice finely.
• Put the prepared spring onions (scallions) and radishes into a bowl with the dill, lemon juice and olive oil.
• Drain the peas and beans. If you want to 'double pod' the broad beans (see notes), do it now, and then add the peas and beans to the other ingredients.
• Mix everything well together. Taste and add/adjust seasoning as required.
• Serve straightaway or refrigerate for a few hours until required.

Notes

To double pod your beans, simply give each bean a gentle squeeze after cooking, and the green ‘inner’ bean will slide out of its tough coat. If the outer coat doesn’t split to release the bean, you can make a small hole with your fingers or a knife to help the process along.

Nutrition

Nutrition Facts

Pea and bean salad with radishes and dill

Amount per Serving

Calories

106

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Sodium

 

6

mg

0

%

Potassium

 

223

mg

6

%

Carbohydrates

 

14

g

5

%

Fiber

 

4

g

17

%

Sugar

 

3

g

3

%

Protein

 

5

g

10

%

Vitamin A

 

368

IU

7

%

Vitamin C

 

18

mg

22

%

Calcium

 

29

mg

3

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword beans, herbs, lemon, peas

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More delicious Summer salad recipes

If this pea and broad bean salad recipe has put you right in the mood for Summer salads, here are a few more you might also like to try:

• Avocado, orange and watercress salad with olives
• Israeli chopped vegetable salad
• Tabbouleh salad with freekeh
• Grilled vegetable Summer salad with black olive dressing
• Quick noodle salad with summer vegetables
• Healthier coleslaw salad with spices, herbs and seeds (no mayo)

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