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.


* 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


* 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!


* 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!

Anika Yael Natori, aka, The Josie Girl

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Josie Girl


  1. Yummy!Sounds delish!!I looove beans and salad!Have to try it out..Thanks for sharing 🙂

  2. How ’bout the Boleslawiec china plate for the queso fresco? and the hand-thrown salad bowl?

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