- 1 pound fresh fava beans (3 » cups)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 clove garlic, minced
- 1 cup chopped cucumber
- 1 cup chopped tomato
- 3 tablespoons snipped fresh parsley
- ½ cup crumbled feta cheese
- 2 tablespoons caper, drained
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.
Total Prep Time: 35 minutesTotal Cook Time: 10 minutes
9 g total fat (2 g sat. fat)
8 mg chol.
578 mg sodium
18 g carbo.
12 g fiber
9 g pro.
Daily Values: 3% vit. A , 24% vit. C, 8% calcium, 2% iron