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Broad Bean and Feta Salad
A bright and refreshing broad bean and feta salad brings simple Mediterranean flavors to your table. Tender boiled broad beans pair perfectly with salty chunks of feta cheese and fresh mint. A quick dressing of extra virgin olive oil and a squeeze of lemon juice ties everything together. Serve this quick dish as a light lunch or a fresh side for grilled meats during the warmer months. The combination of creamy cheese and earthy beans creates a satisfying texture in every bite.
Ingredients
- 225g (8oz) podded broad beans (see Cook’s Tip )
- 100g (3½oz) feta cheese, chopped (see Vegetarian Cheeses )
- 2 tbsp freshly chopped mint
- 2 tbsp extra virgin olive oil
- salt and ground black pepper
Instructions
- 1Boil the broad beans in salted water for 3 to 5 minutes until they become tender. Drain the beans and immediately transfer them to a bowl of cold water to stop the cooking process, then drain them a final time.
- 2Place the cooled beans into a mixing bowl along with the chopped feta cheese, fresh mint, extra virgin olive oil, and a squeeze of lemon juice. Season the mixture generously with salt and black pepper, tossing gently to combine all the ingredients.