Fava and Butter Bean Salad
Ingredients1 h 20 m servings 393 cals
- Bring a large pot of lightly salted water to a boil. Add the fava beans and cook until skins are translucent and easy to pull away, about 6 minutes. Transfer beans with a slotted spoon to a bowl of ice water; cool to room temperature, 1 to 2 minutes. Squeeze each bean at one end to remove the bean from it's skin; discard skins and reserve beans.
- Whisk lemon juice, garlic, red pepper flakes, salt, and black pepper together in a large bowl; slowly whisk 2 tablespoons olive oil into lemon juice mixture until dressing is thick and emulsified.
- Stir fava beans, butter beans, roasted red peppers, and mint into dressing; toss to coat beans completely. Drizzle remaining olive oil over the top and season salad with salt and black pepper. Cover and refrigerate until flavors blend, at least 1 hour.
Per Serving: 393 calories; 14.6 g fat; 47.5 g carbohydrates; 19.8 g protein; 0 mg cholesterol; 491 mg sodium. Full nutrition
ReviewsRead all reviews 7
Simply outstanding! A couple recommendations: (1) make it from dried beans so that you can get the perfect al-dente texture (canned is often too mushy for my liking); and (2) add dill in addit...
I just made this recipe and it is a good basic bean salad recipe that I experienced in Turkey. I followed the recipe for much of the ingredients however I made these changes: I didn't have Fav...
Had fresh beans and can garbanzos. Added fresh oregano because it was growing next to mint. It was delicious, fresh and simple
Such a nice side dish change in my rotation and the mint adds such a fresh twist. I only had canned butter beans but with a good rinse they did the job. Delicious!
Superb salad with fresh favas and canned butter beans. Simple, quick, hearty and flavors blended deliciously next day. Can't recommend highly enough.
Solid recipe. Rather than adding raw garlic, I roasted the garlic and minced it. I heated a couple small cloves with the skin still on in a small pan over medium heat for 6 minutes until the...