1. In a large quantity of boiling water, plunge the broad beans and cook for 15 minutes. Remove from heat, drain immediately, and plunge the beans into ice water. Drain.
2. In a large quantity of boiling water, cook the green beans until they are al dente. Drain and immediately plunge the green beans into ice water. Drain.
3. In a bowl, mix together the blanched beans, raw peas, mint leaves, and shallots.
4. Whisk together the oil, vinegar, chopped mint, garlic, salt, and pepper. Mix well with the salad.
5. Serve with toasted bread or as a side dish to a meal.