Ingredients for Fava Bean Salad
- 1 ½ cups shelled fresh fava beans (or 2 cups cooked cannellini beans)
- English Cucumber
- Roma Tomato
- Kalamata Olive
- ½ cup thinly sliced red onion
- Romaine Lettuce
- Extra Virgin Olive Oil
- 2 tablespoons red wine vinegar
- Dried Sweet Basil Leaves
- Dried Oregano
- Dried Thyme
- Flat Leaf Parsley
- Black Pepper
- Sea Salt
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How to Make Fava Bean Salad
- In a large bowl, combine 1 ½ cups shelled fresh fava beans (or 2 cups cooked cannellini beans), 1 cup chopped cucumber, 1 cup chopped tomatoes, ½ cup Kalamata olives (pitted and halved), ½ cup thinly sliced red onion, and 4 cups chopped romaine lettuce.
- Roughly chop ½ cup fresh parsley and add to the bowl.
- In a small jar with a tight-fitting lid, whisk together ¼ cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon water, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon salt, and ¼ teaspoon black pepper.
- Secure the lid and shake the jar vigorously until the dressing is emulsified.
- Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well coated.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. This step is crucial for best results!
- Before serving, arrange extra romaine or butter lettuce leaves on a platter. Spoon the fava bean salad onto the lettuce cups for an elegant presentation.
- Serve and enjoy! Makes 4 main dish or 6 side-dish servings.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
29g
Fat
12g
Carbs
13g