Fava Bean Salad Recipes

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MIDDLE EASTERN FRESH FAVA BEAN SALAD



Middle Eastern Fresh Fava Bean Salad image

Middle Eastern Fresh Fava Bean Salad

Provided by BHG Test Kitchen

Time 45m

Number Of Ingredients 13

1 pound fresh fava beans (3-1/4 cups)
3 tablespoon olive oil
2 tablespoon lemon juice
0.25 teaspoon salt
0.25 teaspoon cracked black pepper
1 clove garlic, minced
1 cup chopped cucumber
1 cup chopped tomato
3 tablespoon snipped fresh parsley
Salt
Pepper
0.5 cup crumbled feta cheese
2 tablespoon capers, drained

Steps:

  • Shell fresh fava beans (remove outer pods). You should have about 2 cups. In a medium saucepan cook shelled beans, uncovered, in enough boiling water to cover for 1 minute; drain. Transfer to cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
  • In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
  • In a large bowl whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans, cucumber, tomato, and parsley. Season to taste with additional salt and pepper. Divide bean mixture among 6 salad plates. Top each serving with feta cheese and capers. Makes 6 servings.

Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Cholesterol 8 mg, Protein 9 g, SaturatedFat 2 g, Sodium 578 mg, Fat 9 g, UnsaturatedFat 0 g

FAVA BEAN FENNEL SALAD WITH PARMESAN



Fava Bean Fennel Salad with Parmesan image

Fresh fava bean salad with sliced fennel, mint, scallions, and Parmesan.

Provided by Elise Bauer

Categories     Salad     Fava Bean     Fennel     Salad

Yield 4

Number Of Ingredients 9

2-3 lbs fresh fava beans (also called broad beans), yielding about 1 1/2 to 2 cups shelled beans
Salt
1 small bulb fennel, thinly sliced ( mandoline works well for this)
2 ounces Parmesan cheese, thinly sliced
10 fresh mint leaves, thinly sliced (chiffonade by stacking leaves and rolling them into a cigar shape, cut thin slices from the end)
2 scallions (green onions), sliced
Extra virgin olive oil
Lemon juice
Freshly ground black pepper

Steps:

  • Shell the fava beans outer pod: Fava beans need to be shelled twice, first before cooking to remove the outer pod, then after cooking, to remove the tough membrane around the bean. To remove the outer pod, work over a large bowl and squeeze the bean with your fingers, bending the pod so that when it snaps, the bean inside shoots out into the bowl. Remove all the beans from their pods.
  • Boil the beans: Add the beans to 2 quarts of boiling, salted water. Simmer the beans for a few minutes, until just tender.

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 SALAD



Fava Bean Salad image

Make and share this Fava Bean Salad recipe from Food.com.

Provided by evelynathens

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (19 ounce) can fava beans or 2 cups young fresh fava beans, out-of-the pod and steamed
1 medium English cucumber, coarsely chopped
1 large roma tomato, coarsely chopped
1 cup pitted kalamata olive, chopped
1 medium red onion, finely chopped
1 head romaine lettuce, finely chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dried sweet basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup flat leaf parsley, finely chopped
coarse-ground black pepper
sea salt

Steps:

  • Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
  • For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
  • Shake jar until dressing ingredients are thoroughly mixed.
  • Pour dressing over salad and mix ingredients until well coated.
  • Refrigerate at least 1 hour before serving.
  • Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
  • Makes 4 main dish or 6 side-dish servings.
  • Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.

Nutrition Facts : Calories 366.3, Fat 18.4, SaturatedFat 2.6, Sodium 275.9, Carbohydrate 40.8, Fiber 13.3, Sugar 7.3, Protein 13.8

FAVA BEAN SALAD



Fava Bean Salad image

Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured on Martha Stewart Living Television.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup whole almonds
12 1/3-inch-thick slices French bread
1/4 cup extra-virgin olive oil, plus more for toast
Coarse salt and freshly ground pepper
3 pounds fresh fava beans, shelled
2 tablespoons freshly squeezed lemon juice
2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
2 tablespoons finely shredded fresh mint
1 small head fennel, very thinly sliced, then coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
  • Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
  • In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
  • Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

FAVA BEAN SALAD WITH LEMON VINAIGRETTE AND SHAVED MANCHEGO CHEESE



Fava Bean Salad with Lemon Vinaigrette and Shaved Manchego Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 cups shucked fresh fava beans
1/4 cup fresh lemon juice
2 tablespoons minced garlic
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 pound Manchego cheese, shaved thinly (or Asiago or Romano)
2 tablespoons finely chopped flatleaf parsley

Steps:

  • Fill a bowl with ice and water. Bring a large pot of salted water to a boil. Add the fava beans and cook until just tender, 3 to 4 minutes. Drain and shock in ice water. Drain again and remove outer skins. Place the beans in a medium serving bowl. In a small bowl, combine the lemon juice, garlic and olive oil and whisk until blended. Season with salt and pepper to taste. Pour the mixture over the beans and mix well. Add the cheese, sprinkle with the parsley and serve.

Nutrition Facts : Calories 329 calorie, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 19 milligrams, Sodium 416 milligrams, Carbohydrate 15 grams, Fiber 5 grams, Protein 14 grams, Sugar 7 grams

MOROCCAN BROAD (FAVA) BEAN SALAD



Moroccan Broad (Fava) Bean Salad image

The addition of preserved lemon gives this salad a distictive taste from Modern Moroccan by Ghillie Basan

Provided by lindseylcw

Categories     Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

2 kg broad beans, in the pod
5 tablespoons olive oil
1/2 lemon juice
2 garlic cloves, chopped
1 teaspoon ground cumin
2 teaspoons paprika
1 tablespoon coriander, finely chopped
1 preserved lemon, chopped
1/4 cup black olives

Steps:

  • bring a large pan of salted water to the boil.
  • Meanwhile pod the beans, put beans into boiling water and boil for 2 mins.
  • drain and refresh under cold running water.
  • slip off and discard the outer skin of the bean.
  • put beans into heavy pan with the olive oil, lemon juice, garlic, cumin and paprika, cook gently over low heat for about 10 mins.
  • season to taste with salt and pepper and leave to cool in the pan.
  • tip beans into a serving bowl, scraping in all the juices from the pan, toss in the preserved lemon, coriander and olives.

FRESH FAVA BEAN SALAD



Fresh Fava Bean Salad image

This is a delicate and tastful recipe with pungent and fresh flavors of Cilantro, Garlic, and Celery and will bring joy and freshness to your spring, you wont be disapointed!!

Provided by Chef Youketnuba 2

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

19 ounces fava beans
1/3 cup of chopped red onion
2 garlic cloves (finely chopped or pressed)
1 1/2 tablespoons fresh cilantro, finely chopped
1 fresh hot chili pepper, chopped
1/4 cup of chopped celery
1/4 cup light oil, of your choice
3 tablespoons red wine vinegar
1/2 cup of chopped cherry tomatoes
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • 1. Rinse Fava Beans and place in a large bowl
  • 2. Chop Onion, Garlic, Cilantro, Tomatoes, Chili, and Celery and place in bowl.
  • 3. Add Salt, Black Pepper, Vinegar, Oil.
  • 4. Mix and Serve.

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

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