Fava Bean Radish And Corn Salad Food

FRESH FAVA BEAN SALAD

Fresh Fava Bean Salad image

This is a delicate and tastful recipe with pungent and fresh flavors of Cilantro, Garlic, and Celery and will bring joy and freshness to your spring, you wont be disapointed!!

Provided by Chef Youketnuba 2

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

19 ounces fava beans
1/3 cup of chopped red onion
2 garlic cloves (finely chopped or pressed)
1 1/2 tablespoons fresh cilantro, finely chopped
1 fresh hot chili pepper, chopped
1/4 cup of chopped celery
1/4 cup light oil, of your choice
3 tablespoons red wine vinegar
1/2 cup of chopped cherry tomatoes
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

1. Rinse Fava Beans and place in a large bowl
2. Chop Onion, Garlic, Cilantro, Tomatoes, Chili, and Celery and place in bowl.
3. Add Salt, Black Pepper, Vinegar, Oil.
4. Mix and Serve.

FAVA BEAN SALAD

Fava Bean Salad image

You can prepare this flavorful fava bean salad made with tomatoes, onion, and cucumber tossed with fresh parsley, lemon juice and olive oil in minutes. Makes a great, simple, side dish for traditional Middle Eastern meals.

Provided by SAFAD

Categories Salad Beans

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 (19 ounce) can fava beans, drained
2 medium fresh tomatoes, chopped
1 small onion, diced
1 cucumber, diced
2 cloves garlic, minced
¼ cup chopped fresh parsley
1 lemon, juiced
3 tablespoons olive oil
1 teaspoon ground cumin
salt and black pepper to taste

Steps:

Combine fava beans, tomatoes, onion, and cucumber in a salad bowl. Toss with garlic, parsley, lemon juice, and olive oil. Season with cumin, and salt and pepper to taste.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 30.2 g, Fat 11.1 g, Fiber 7.9 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 555.5 mg, Sugar 3.3 g

FAVA BEAN, RADISH, AND CORN SALAD

Fava Bean, Radish, and Corn Salad image

Any side dish or salad that includes corn is pretty, but fava beans and striking-looking breakfast radishes-with their elongated shape, rosy red color, and creamy-looking root ends-make this dish more appealing and appetizing than most. Like most chefs, I love favas, but if you can't find them or think they are too much trouble, replace them with lima beans.

Provided by Art Smith

Categories HarperCollins Salad Side Bean Lima Bean Corn Radish Spring Summer

Yield Serves 4

Number Of Ingredients 9

Ingredients

1 1/2 cups shucked fava beans
2 tablespoons extra-virgin olive oil
1 shallot, minced
1 1/2 cups corn kernels
8 breakfast radishes, sliced on the bias
2 tablespoons chopped chives
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper

Steps:

Method:
Cook the fava beans in a pot of simmering salted water for 2 to 3 minutes or until cooked al dente. Drain in a colander and shock immediately in a bowl of ice water to stop the cooking. Drain and place in a medium mixing bowl.
Place 1 tablespoon of the olive oil in a preheated sauté pan. Add the shallots and cook over medium heat for 1 minute or until the shallots are translucent. Add the corn to the pan and cook for 3 minutes or until the corn is just cooked. Remove from the heat and cool to room temperature.
Add the corn, radishes, chives, basil, lemon juice, and remaining olive oil to the bowl with the fava beans. Mix until thoroughly combined, then season to taste with salt and pepper.
Assembly:
Equally divide the salad between four bowls and enjoy. The salad can be served at room temperature or chilled.

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