Fresh Fava Bean Salad Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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.

    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

    Main Ingredient:

    Fava Beans

    Category:  Salads

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 10 min


    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.


    Good & Fresh, September 2012

    Posted By:


    Posted On:

    April 1, 2013

    Print Recipe

    Speak Your Mind