Lebanese Broad Bean Salad with Garlic and Cilantro Recipe


  • 3 1/2 cups shelled broad (fava) beans
  • 1 tsp sugar
  • 2-3 tbsp olive oil
  • juice of 1/2 a lemon
  • 1-2 cloves garlic, crushed
  • sea salt and ground black pepper
  • 1 small bunch freshly chopped cilantro

Put the shelled beans in a pan with just enough water to cover. Stir in the sugar to preserve the color of the beans, and bring the water to a boil. Reduce the heat and simmer, uncovered, for about 15 minutes, until the beans are cooked but remain al dente. Drain the beans and refresh them under cold running water, then drain again and place them in a bowl. Toss the beans in the oil, lemon juice, and garlic. Season well with salt and pepper to taste, and stir in the chopped cilantro, reserving a little to sprinkle over the top before serving.

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