Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
  • 8 Ratings
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
35 mins
cook:
10 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

185 calories; fat 9g; cholesterol 8mg; saturated fat 2g; carbohydrates 18g; insoluble fiber 12g; protein 9g; vitamin a 30.9RE; vitamin c 14.2mg; sodium 578mg; calcium 80.8mg; iron 0.4mg.
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