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Fresh Fava Bean Salad
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Brief Description
If fresh fava beans are not available, substitute 1 cup cooked frozen fava or baby lima beans. 20 minutes cool time after cooking
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Main Ingredient
Fava Beans
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Category: Salads
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Per serving: 193 cal, 10 g fat (1 g sat fat), 8 mg chol, 508 mg sodium, 18 g carb (1 g sugar), 6 g fiber, 10 g pro.
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Posted By: ecarr
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Posted On: Apr 01, 2013
Number of Servings:
Ingredients:
- 1 3/4 pounds - fresh fava beans
- 3 tablespoons - olive oil
- 2 tablespoons - lemon juice
- 1 cloves - garlic minced
- 1/4 teaspoons - salt
- 1/4 teaspoons - cracked black pepper
- 1 cups - chopped, seeded cucumber
- 1 - chopped, seeded tomatoes (2 medium)
- 3 tablespoons - snipped fresh Italian (flat leaf) parsley
- - salt
- - freshly ground black pepper
- 2 ounces - ricotta salata or feta cheese crumbled (1/2 cup)
- 2 tablespoons - capers drained
Directions:
Shell fresh fava beans by removing outer pods (you should have about 2 cups shelled beans). In a medium saucepan cook shelled beans in enough boiling water to cover ofr 1 minute; drain. Transfer beans to a bowl of cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
In a medium saucepan cook skinned beans in enough boiling water to cover about 10 minutes or until tender; drain. Let beans cool for 20 minutes.
In a large bowl whisk together oil, lemon juice, garlic, the 1/4 t. salt, and the cracked black pepper until well mixed. Stir in cooled beans, cucumber, tomatoes, and parsley. Season to taste with additional salt and freshly ground black pepper.
Sprinkle cheese and capers over salad.
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