Broad Beans and Peas Salad

Beans and peas are common “second hand” or side ingredients in many Greek salad recipes and dishes but combined together in this Broad Beans and Peas Salad they offer a savory and filing meal. If served cold and with no meat addition, this is definitely one of the lighter Greek salads you can have; its warmer sibling with added meat or bacon is probably a full meal.

But let’s focus on the salad. As we can see from the visual presentation of this salad, peas are the main ingredient. Their flavor is predominant, without preventing the broad beans to show their qualities. Cold peas are a really nice side-flavor to meat-plate or cheese-plate. When served cold, peas as well as broad beans give your taste buds a nice, cooling feeling. Peas, of course, can’t go without dill – in both cold and warm version. Parsley in Broad Beans and Peas Salad enhances the flavor of broad beans as much as dill does to peas. So, don’t omit those two herbs when making this salad.

Don’t be surprised that this recipe calls for both scallions and red onions. Again, each of them enhances and accentuates the taste of beans and peas. It won’t be the end of the world if you don’t have one of them but if you really have to miss one of those two, the absence of scallions will be less harmful.

Broad Beans and Peas Salad Recipe

broad beans and peas salad

  • Broad Beans
  • Peas
  • Scallions
  • Red onions
  • Parsley
  • Dill
  • Smoked meat (optional)
  • Olive oil

Canned beans make this recipe much easier and faster, and if you opt for the canned versions of beans and peas, be sure to rinse them well. If not using the canned version, soak broad beans for awhile before cooking – at least couple of hours. Chop onions and scallions. When ready, put the beans, peas, onions and scallions together in a cooking pot, add water to cover all ingredients, and let them boil. The most important is to have the broad beans cooked enough, so it is recommended to put them to boil first, as they require more time in general. When done, add some chopped parsley and dill – if you are using dry herbs – and cover the pot to sit for while. If you have fresh parsley and dill handy, then add them directly to the plate.

Some people like to add smoked meat or bacon to this dish, so if you are among them, you can either add a piece of smoked meat into the pot, to boil with other ingredients, or you can take smoked bacon, fry it quickly at the stove, and add to the plate once you serve the salad.

Greek names of the ingredients of the Broad Beans and Peas Salad

  • Olive oil = elaiolado, ελαιόλαδο
  • Salt = alati, αλάτι
  • Broad beans: koukia, κουκιά
  • Onions: kremmydia, κρεμμύδια
  • Dill: Anithos, άνιθος
  • Parsley: maintanos, μαιντανός
  • Peas: arakas, αρακάς
  • Scallions: freska kremmydia
  • Smoked meat: kapnisto kreas, καπνιστό κρέας


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