Recipe by Chef John
"This salad is so delicious, so refreshing, so satisfying, and so easy that you must try it. One key to this simple combination is letting it chill in the fridge for a few hours to marry all the flavors. You can substitute parsley or basil for the mint, but I beg you to try it with the mint. There is something about the taste of fava beans that the mint really brings out like no other herb."
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1 1/2 cups
shelled fava beans
lemon, juiced, or more to taste
red pepper flakes, or to taste
salt and ground black pepper to taste
olive oil, divided
1 (14 ounce) jar
butter beans, rinsed and drained
diced roasted red peppers
chopped fresh mint
I just made this recipe and it is a good basic bean salad recipe that I experienced in Turkey. I followed the recipe for much of the ingredients however I made these changes: I didn't have Fava beans so I drained and rinsed Chickpeas. I added red quinoa for more protein (I cooked this in bouillion,so careful on the salt). I added chopped red onion, cumin and parsley. Taste for your comfort. Refrigerate to blend seasonings.
* Percent Daily Values are based on a 2,000 calorie diet.
Fava and Butter Bean Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
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