FAVA BEAN SALAD WITH LEMON VINAIGRETTE AND SHAVED MANCHEGO CHEESE
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
LEBANESE BEAN SALAD
Steps:
- Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with kosher salt and black pepper. Chill and marinate in refrigerator for at least 2 hours.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.7 g, Fat 9.3 g, Fiber 10 g, Protein 13.2 g, SaturatedFat 1.3 g, Sodium 417.5 mg, Sugar 0.3 g
FAVA BEAN SALAD
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
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
BUTTER BEAN SALAD
This is a nice summery side that uses flavorful olive oil and tastes fresh, even though it uses canned beans. It's sure to perk up any picnic spread. Sandra Jackson - Mobile, AL
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 147 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
EASY FAVA BEAN SALAD
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
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
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
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.
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FRESH FAVA BEAN AND PARMESAN SALAD - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
Estimated Reading Time 5 mins
- Bring a large pot of salted water to a boil on the stove and set up a bowl of ice water. While you are waiting for the water to boil, split open the fava bean pods and free the fava beans from the pods.
- Cook the fava beans for 2 minutes; then drain and put them in the ice water to cool. Once cool, slip the fava beans from their skins by pinching them a little bit to get the skin to split open. If the skins aren't breaking open easily for you, slit the skins with a paring knife as needed.
- Gently toss the fava beans with olive oil. Then shave parmesan cheese over the top with a vegetable peeler. Sprinkle on the kosher salt (or some nice sea salt) and pepper. Finally, squeeze just a bit of lemon juice over it all.
MIDDLE EASTERN FRESH FAVA BEAN SALAD - BETTER HOMES & GARDENS
From bhg.com
Cholesterol 8mg 3%Sodium 578mg 25%
- 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.
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