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Pea and Bean Salad

Freshly shelled peas have a fantastic flavour and aroma and don’t even need cooking; simply blanching them for a minute is quite sufficient when served in a salad and means that you are tasting them at their absolute best.


380g peas, freshly shelled
410g tin cannellini beans, drained and rinsed
1 bunch spring onions cut into 4 cm pieces (75g)
4-5 fresh mint leaves, chopped
2 tbsp white wine vinegar (25g)
2 tbsp extra virgin olive oil (25g)
Salt and freshly ground black pepper


1: Blanch the beans in boiling water for 1 minute, drain and refresh under cold running water.
2: Place the peas, beans and spring onions in a bowl. Mix the mint, vinegar and oil together and stir into the peas. Season to taste and serve.