Fava Bean Salad with Lemon, Oregano and Garlic

  • Yield 6 servings

Creamy, earthy fava beans have a nutty flavor and a pleasantly bitter aftertaste. They are high in protein and a good source of vitamins A, B1 and B2.

If you can’t find favas, use cooked frozen butter beans or lima beans. Use your best-quality olive oil and fresh lemon juice.

Ingredients

1 large potato, peeled
Water
2 cups cooked fava beans*
1 small green bell pepper, sliced into rings
1/2 red onion, sliced
1 medium tomato, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
Juice of 1 lemon (1 tablespoon)
1 tablespoon minced fresh oregano or 1 teaspoon dried
Salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese, optional

Instructions

  1. Place potato in a large pot of water and bring to a boil. Cook 15 minutes until tender. Drain and when cool enough to handle, cut into 1-inch chunks. Combine potatoes, beans, peppers, onions, tomatoes, oil, lemon juice, oregano, salt and pepper. Toss to combine. Sprinkle with feta, if desired. Serve at room temperature. Makes 6 servings.
* Look for beans that are glossy green with no white or grayish areas on the pods. The stem ends should not appear black or moldy, indicating beans that were picked long ago. Once you remove fava beans from their pod, you’ll notice a tough outer skin covering each bean. To cook favas, plunge the beans into rapidly boiling water and cook them 15 to 20 minutes until softened. This boiling process will allow you to pull the outer shell off easily. After boiling, drain them and rinse under cold water. The skins will slip off with a little squeeze. Once the beans are skinned, you may prepare them in several simple ways.
Recipe adapted from Taverna Opa, 410 N. Ocean Drive, Hollywood, Fla.

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