Mary Berry Forest Bean Salad

I’ll be honest—when I first read “Forest Bean Salad”, I wasn’t entirely convinced. Sounded a bit too green, a bit too… worthy, if you know what I mean. But I had a glut of runner beans from my neighbour’s allotment (cheers, Keith), a handful of broad beans lurking in the freezer, and this recipe caught my eye in Mary’s Cook and Share book.

The first time I made it, I completely overcooked the beans. The result? A soggy green pile that tasted like school dinners. But the second time—aha! Crisp beans, a punchy herb-lemon dressing, and the crunch from toasted pumpkin seeds? Genuinely delightful. It’s now my go-to when I want something light but full of bite. Let me show you how I made it sing.

Why This One Works So Well

Most green salads are flat—either raw and grassy or boiled to death. This one is a total texture dream if you nail the timings. Here’s what makes it shine:

• Blanching, not boiling: 2–3 minutes max keeps everything vibrant and snappy.
• Herb-lemon dressing: It’s more pesto than vinaigrette, thick and punchy with basil, mint, and a whisper of chilli.
• Toasted seeds: Those little pumpkin and chia guys bring depth, crunch, and that smug-feeling of eating “something good for you.”

INGREDIENTS + WHY THEY MATTER

• Asparagus spears – Adds delicate crunch and flavour. Avoid woody ends—snap them off.
• Broad beans – Earthy and creamy. I used frozen and peeled them once blanched. Worth the faff.
• Green beans & runner beans – The crisp backbone. Halving helps cook them evenly.
• Pumpkin seeds – Toasted, they’re nutty and addictive. Raw ones taste a bit sad.
• Chia seeds – Optional but fun. They catch in your teeth, but I kind of love that.
• Mint & basil – Bright, herby freshness. Skip either and it dulls the whole dressing.
• Chilli (½, green or red) – A hum, not heat. Don’t skip it.
• Lemon juice & white wine vinegar – That tang is what lifts the salad.
• Garlic – Just one clove. Raw but blitzed smooth, so it’s not aggressive.

Making It Yours (Without Ruining It)

• No broad beans: Use edamame—but blanch briefly and skip peeling.
• Vegan: It already is. No swaps needed.
• Chilli-free: Leave it out, but add a twist of black pepper or a pinch of smoked paprika for depth.
• Nutty twist: Toasted almonds or sunflower seeds also work—but pumpkin wins on crunch.
• Gluten-free: Naturally is.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Beans went mushy	Boiled too long	Stick to 2–3 mins MAX, then ice bath
Dressing turned bitter	Over-blended basil (it bruises fast)	Pulse, don’t puree. Use fresh herbs
Salad tasted flat	Skipped the sugar and vinegar	Even a dash of both makes it zing

HOW TO MAKE MARY BERRY’S FOREST BEAN SALAD

1. Make the dressing: Throw basil, mint, chilli, garlic, lemon juice, vinegar, sugar, and salt into a small food processor with the olive oil. Blitz until thick and pesto-like. Taste—it should zing.
2. Prep the asparagus: Snap off the woody ends, cut the tips, and slice the stalks into little rings.
3. Boil the beans: Salt a big pot of water and bring it to the boil. Drop in broad beans, boil 1 minute. Add asparagus, green beans, runner beans—boil 2 more minutes.
4. Chill fast: Drain and plunge straight into icy water. This keeps them green and crunchy.
5. Dry off: Drain again, then pat dry on kitchen paper. Wet beans equal watery salad.
6. Assemble: Toss beans in a bowl with the dressing. Season well. Top with toasted pumpkin seeds and sprinkle chia seeds on top.

TIPS FROM MY KITCHEN

• I always toast seeds in a dry frying pan until they pop—it brings out the best in them.
• Peeling broad beans post-blanching is fiddly, but makes the texture way better.
• My old food processor nearly gave up on the dressing—use a mini chopper or mortar and pestle if needed.
• I keep the dressing separate until just before serving—it keeps everything crisp.

STORAGE + SERVING

• Fridge: Keeps well for up to 2 days in a sealed container. Just don’t mix in the dressing until serving.
• Freezer: No good. The beans go mushy.
• Best with: Grilled salmon, lemony chicken, couscous, or tucked into a warm pitta with hummus.

FAQs – Real Query Answers

Q: Do I need to peel broad beans?
A: Technically no, but I always do. The outer skin is a bit leathery—slip them off post-blanching for a smoother bite.

Q: Can I use dried herbs in the dressing?
A: I tried. Don’t. It turns to mushy sludge. Fresh basil and mint are non-negotiable here.

Q: What can I use instead of pumpkin seeds?
A: Toasted sunflower seeds or even chopped almonds work. Just keep that crunch element.

Q: Is it okay to make this salad the day before?
A: You can prep the veg and dressing ahead—but don’t mix until just before serving. Otherwise, soggy-ville.

Try More Recipe:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado