Summer Fava Bean Salad

If you read last Friday’s post, you saw the (long) process of preparing fava beans. Now, it is time to put those beans to use in a recipe for a Summer fava bean salad.  This salad works perfectly as a complement to a standard green salad and a hunk of bread and cheese, for a light summer meal.

Colorful ingredients!

One of my favorite types of cheeses; Cojita, a Mexican hard white cheese.

Ingredients:

* Fava Beans (cooked)  – 4 cups

* 1 Yellow/Red Pepper

* Parsley – 1/2 cup

* Scallions – 1/4 cup

* Crumbled white cheese (goat/cojita) – 1/4 cup

* Olive oil with red wine vinegar  – 1/4 cup

* Lemon juice – 2 tbsp

* Salt and pepper to taste

Directions:

* Once you have boiled and shelled the fava beans, set aside.

* Chop up the parsley, scallions, pepper and add to the beans.

* Dress with homemade olive oil/vinegar or olive oil/lemon juice

* Dash some salt and pepper, mix all together and serve cold.

Pretty salad.

Taste the rainbow!

Notes:

* You can really make this salad with any vegetables… whatever is freshest at the supermarket or in the CSA box. It’s the fava beans that are the key. Be creative!

* Literally every time I (cough cough, my mother) makes a dish with fava beans, I wonder if the dish will be worth the time and effort of preparing the fava beans.  But after one bite, I realize that it is TOTALLY worth the time. So delicious.

Have a great weekend!