Fava Bean Radish And Corn Salad Recipes

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FAVA BEAN SALAD



Fava Bean Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time P2D

Yield Four to five servings

Number Of Ingredients 8

6 pounds fava beans (or lima beans), shelled, blanched 2 minutes, run under cold water and popped out of the tough outer skins (3 cups)
4 ounces Parmesan cheese, broken into bite-size chunks
1 tablespoon minced fresh mint
3 medium cloves garlic, minced
1/2 cup almonds, lightly toasted
1 teaspoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 17 grams, Carbohydrate 102 grams, Fat 25 grams, Fiber 43 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1384 milligrams, Sugar 51 grams, TransFat 0 grams

FAVA BEAN SALAD WITH ROASTED-GARLIC VINAIGRETTE



Fava Bean Salad with Roasted-Garlic Vinaigrette image

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 head garlic, 1/2 inch cut off top to reveal cloves
1 tablespoon extra-virgin olive oil
3 tablespoons red-wine vinegar
3/4 teaspoon coarse salt
1/4 teaspoon red-pepper flakes
3/4 cup (2 ounces) walnuts, toasted and chopped
Freshly ground pepper, to taste
1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
2 cups fresh corn kernels (from 2 ears of corn)
1 medium cucumber, quartered lengthwise and thinly sliced
1/2 red onion, thinly sliced (1/2 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled

Steps:

  • Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.
  • Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.
  • Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.
  • Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.

Nutrition Facts : Calories 327 g, Cholesterol 13 g, Fat 17 g, Fiber 4 g, Protein 16 g, Sodium 407 g

HEARTH'S FAVA-BEAN SALAD



Hearth's Fava-Bean Salad image

Provided by Amanda Hesser

Categories     salads and dressings, appetizer, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 12

Salt
4 pounds fava beans
2 spring onions or 2 scallions, finely chopped
Freshly ground black pepper
Extra-virgin olive oil (Canora uses Laudemio)
2 cups 1/4-inch-diced Pecorino
Toscano (a sheep's milk cheese that's firm enough to dice but not so firm that it crumbles)
3 teaspoons crushed imported oregano
Small pinch crushed chili pepper
1/3 cup finely chopped parsley
1 tablespoon white wine
1 tablespoon white-wine vinegar

Steps:

  • To prepare the fava beans, bring a pot of salted water to a boil. Shell the beans and parboil for 30 to 40 seconds. Plunge the favas into ice water to stop the cooking. Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature. (You should have about 4 cups.)
  • In a bowl, combine the favas with the onions. Season lightly with salt and generously with pepper. Douse with olive oil. If serving this later, add the remaining ingredients just before serving. If serving immediately, fold in the cheese, oregano, pepper, parsley, white wine and vinegar. Adjust seasoning to taste. Serve with crusty bread. Be sure to spoon on extra oil for soaking up with the bread.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 20 grams, Fiber 23 grams, Protein 39 grams, SaturatedFat 9 grams, Sodium 863 milligrams, Sugar 29 grams

EASY FAVA BEAN SALAD



Easy Fava Bean Salad image

Just tear off pieces of warm pita bread and scoop up this delicious Middle Eastern salad.

Provided by Marianne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 15m

Yield 2

Number Of Ingredients 8

1 (14.5 ounce) can fava beans, drained and rinsed
½ onion, chopped
½ tomato, chopped
1 large lemon, juiced
3 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 tablespoon sea salt
1 clove garlic, minced

Steps:

  • Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 41.2 g, Fat 7.7 g, Fiber 9.6 g, Protein 10.8 g, SaturatedFat 1 g, Sodium 3043 mg, Sugar 4 g

FAVA BEAN, RADISH, AND CORN SALAD



Fava Bean, Radish, and Corn Salad image

Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes-with their elongated shape, rosy red color, and creamy-looking root ends-make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can't find them or think they are too much trouble, replace them with lima beans.

Provided by Art Smith

Categories     HarperCollins     Salad     Side     Bean     Lima Bean     Corn     Radish     Spring     Summer

Yield Serves 4

Number Of Ingredients 9

1 1/2 cups shucked fava beans
2 tablespoons extra-virgin olive oil
1 shallot, minced
1 1/2 cups corn kernels
8 breakfast radishes, sliced on the bias
2 tablespoons chopped chives
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper

Steps:

  • Method:
  • Cook the fava beans in a pot of simmering salted water for 2 to 3 minutes or until cooked al dente. Drain in a colander and shock immediately in a bowl of ice water to stop the cooking. Drain and place in a medium mixing bowl.
  • Place 1 tablespoon of the olive oil in a preheated sauté pan. Add the shallots and cook over medium heat for 1 minute or until the shallots are translucent. Add the corn to the pan and cook for 3 minutes or until the corn is just cooked. Remove from the heat and cool to room temperature.
  • Add the corn, radishes, chives, basil, lemon juice, and remaining olive oil to the bowl with the fava beans. Mix until thoroughly combined, then season to taste with salt and pepper.
  • Assembly:
  • Equally divide the salad between four bowls and enjoy. The salad can be served at room temperature or chilled.

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