Broad Bean Salad Boiled Broad beans toosed with vinegar and french mustard dressing By Sanjeev Kapoor 14 Nov 2014 in Recipes Course New Update Main Ingredients Broad beans, Carrots Cuisine Fusion Course Salads Prep Time 11-15 minutes Cook time 16-20 minutes Serve Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Broad Bean Salad 400 grams Broad beans soaked overnight 2 Carrots 2 tablespoons Dried mixed herbs 1 Onion quartered 1 medium Carrot chopped to taste Salt For dressing 2 tablespoons Wine vinegar 1 tablespoon French mustard 1/2 cup Oil 1 clove Garlic chopped 1 1/2 tablespoons Mixed herbs chopped to taste Salt to taste Black pepper powder Method Tie up the cloves and mixed dried herbs in a small piece of muslin to make a bouquet garni. Bring six cups of water to a boil in a large pan. Add the drained beans, bouquet garni, onion, carrot and salt. Cook till the beans are tender. Drain and discard the onion, carrot and bouquet garni, but reserve the cooking liquid. Keep the beans warm. Mix together all the ingredients for the dressing. Pour the dressing over the warm beans and toss well. Add a little of the reserved cooking liquid if the salad seems a little dry. Serve warm. #Black pepper powder #Carrots #Dried mixed herbs #For dressing #French mustard #Oil #Salt #Wine vinegar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article