Roasted Broad Bean and Mint Salad with Lemon Vinaigrette
A refreshing salad combining roasted broad beans, fresh mint, and a bright lemon vinaigrette for a light, vibrant side dish. This mediterranean-inspired salads ready in about 22 minutes pairs broad beans (shelled), olive oil, fresh mint leaves into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups broad beans (shelled)
- 2 tbsp olive oil
- 1/4 cup, chopped fresh mint leaves
- 2 tbsp, fresh lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, crumbled (optional) feta cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 cups shelled broad beans with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 12 minutes until tender and slightly browned.
- Step 2: While the beans roast, whisk together 2 tbsp fresh lemon juice, 1 tsp honey, and 1 tbsp olive oil in a large bowl to create the vinaigrette.
- Step 3: Remove roasted broad beans from oven and allow to cool slightly. Add them to the bowl with vinaigrette along with 1/4 cup chopped fresh mint leaves and gently toss to combine.
- Step 4: If desired, sprinkle 1/4 cup crumbled feta cheese over the salad before serving for a creamy contrast.
Frequently asked questions
How long does Roasted Broad Bean and Mint Salad with Lemon Vinaigrette take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Broad Bean and Mint Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broad beans (shelled) from drying out.
Can I substitute ingredients in Roasted Broad Bean and Mint Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Broad Bean and Mint Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Broad Bean and Mint Salad with Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
