Fava Bean Salad
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
fava beans
dried, soaked |
* |
| 1 | each |
onions
quartered |
|
| 1 ¼ | teaspoons |
salt
|
|
| 2 | teaspoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | tablespoons |
parsley leaves
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
fava beans
dried, soaked |
* |
| 1 | each |
onions
quartered |
|
| 6.3 | ml |
salt
|
|
| 1E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 23 | ml |
parsley leaves
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | each |
garlic cloves
minced |
|
Directions
Drain the beans and slip them out of their skins.
Set the skinned beans in a pot with the onion and just enough water to cover.
Turn the heat to medium, bring to a boil, add salt and reduce to a simmer.
Cover and cook until the water has almost evaporated and the beans are tender and pulpy, 20 to 25 minutes.
Drain the beans.
Mix together the lemon juice, olive oil, parsley, salt and pepper.
Toss with the garlic and the cooked beans.
Serve as part of an antipasto plate or as we would serve a potato salad.
