Fava and Butter Bean Salad

Fava and Butter Bean Salad

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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Ingredients

1 h 20 m servings 393 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 491 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add the fava beans and cook until skins are translucent and easy to pull away, about 6 minutes. Transfer beans with a slotted spoon to a bowl of ice water; cool to room temperature, 1 to 2 minutes. Squeeze each bean at one end to remove the bean from it's skin; discard skins and reserve beans.
  2. Whisk lemon juice, garlic, red pepper flakes, salt, and black pepper together in a large bowl; slowly whisk 2 tablespoons olive oil into lemon juice mixture until dressing is thick and emulsified.
  3. Stir fava beans, butter beans, roasted red peppers, and mint into dressing; toss to coat beans completely. Drizzle remaining olive oil over the top and season salad with salt and black pepper. Cover and refrigerate until flavors blend, at least 1 hour.

Reviews

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Simply outstanding! A couple recommendations: (1) make it from dried beans so that you can get the perfect al-dente texture (canned is often too mushy for my liking); and (2) add dill in addit...

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 Fav...

Superb salad with fresh favas and canned butter beans. Simple, quick, hearty and flavors blended deliciously next day. Can't recommend highly enough.

Solid recipe. Rather than adding raw garlic, I roasted the garlic and minced it. I heated a couple small cloves with the skin still on in a small pan over medium heat for 6 minutes until the...

Very Healthy! And good taste.

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