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Middle Eastern Fresh Fava Bean Salad

Makes: 6 servings
Prep 35 mins Cook 10 mins
Middle Eastern Fresh Fava Bean Salad
  • 1  pound  fresh fava beans (3-1/4 cups)
  • 3  tablespoons  olive oil
  • 2  tablespoons  lemon juice
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  cracked black pepper
  • 1  clove garlic, minced
  • 1  cup  chopped cucumber
  • 1  cup  chopped tomato
  • 3  tablespoons  snipped fresh parsley
  •  Salt
  •  Pepper
  • 1/2  cup  crumbled feta cheese
  • 2  tablespoons  capers, drained

1. 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.

2. In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.

3. 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.

Nutrition Facts (Middle Eastern Fresh Fava Bean Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 185,
  • Fat, total (g) 9,
  • chol. (mg) 8,
  • sat. fat (g) 2,
  • carb. (g) 18,
  • fiber (g) 12,
  • pro. (g) 9,
  • vit. A (RE) 31,
  • vit. C (mg) 14,
  • sodium (mg) 578,
  • calcium (mg) 81,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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