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Close up of a broad bean, radish and cucumber salad.

Broad Bean, Cucumber and Radish Salad

  • Author: Rachel Phipps
  • Prep Time: 25 minutes
  • Cook Time: 2 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2
  • Category: Salads
  • Diet: Vegan


This simple and refreshing Broad Bean, Cucumber and Radish Salad recipe makes the post of seasonal summer ingredients for a simple side salad to serve alongside practically any other summer recipe.


  • 150g (5 1/4 oz) podded broad beans
  • 1 1/2 tbsp extra virgin olive oil
  • 2 sprigs fresh mint
  • juice of 1/4 lemon
  • flaky sea salt
  • 150g (5 1/4 oz) cucumber
  • 2 large radishes
  • 1/2 tsp lemon zest
  • freshly ground black pepper


  1. Cook the broad beans in a pan of boiling, salted water for 2 minutes before draining and immediately tipping into a bowl of ice water. Peel the tough outer skins off the broad beans and discard.
  2. In a small bowl, combine the peeled broad beans with the olive oil, the mint leaves, very finely chopped, the lemon juice, and a pinch of salt.
  3. Peel strips of skin off the cucumber so that it is stripy before halving it down the middle and cutting thick slices on the diagonal. Scatter these across a serving dish, followed by the radishes cut into thin half moons.
  4. Spoon the broad bean, mint and olive oil mixture over the salad. Top with the lemon zest, a few grinds of black pepper and a little more sea salt.


If you don’t have the time to skin the broad beans, fresh garden peas can be easily substituted.

Keywords: broad bean, broad bean salad, cucumber salad, radish salad