Fresh Fava Bean Salad Recipes

MIDDLE EASTERN FRESH FAVA BEAN SALAD

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.

EASY FAVA BEAN SALAD

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.

FRESH FAVA BEAN SALAD

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

Steps:

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

FAVA BEAN SALAD WITH JAMON AND FRESH MINT

Steps:

• Boil the fava beans until just tender, 2-3 minutes.
• Drain, rinse, and peel (skip the peeling if using edamame).
• In a serving bowl, combine the beans, escarole, ham, mint, and shallots. Season to taste with salt and pepper.
• In a small bowl, combine the remaining ingredients and whisk to form a dressing.
• Add the dressing to the salad, and toss to combine.
• Taste, and add more salt or pepper if needed.
• Serve at once.

SPRING SALAD WITH FAVA BEANS

Steps:

• Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.
• Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.
• Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

FAVA BEAN SALAD

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.