Fava Bean Salad

By Molly O’Neill

Published June 7, 1997

Total Time
Up to 2 days' refrigerated marination
Rating
4(7)
Comments
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Featured in: Barbarians at the Plate

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Ingredients

Yield:Four to five servings

  • 6 pounds fava beans (or lima beans), shelled, blanched 2 minutes, run under cold water and popped out of the tough outer skins (3 cups)

  • 4 ounces Parmesan cheese, broken into bite-size chunks

  • 1 tablespoon minced fresh mint

  • 3 medium cloves garlic, minced

  • ½ cup almonds, lightly toasted

  • 1 teaspoon fresh lemon juice

  • 3 tablespoons extra-virgin olive oil

  • Salt and freshly ground black pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 5 servings)

102 grams carbs; 15 milligrams cholesterol; 730 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 25 grams fat; 43 grams fiber; 1384 milligrams sodium; 55 grams protein; 51 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

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7 user ratings
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