"So I had some vegan friends over for a late night soiree and had to get a little creative with what I had. This simple, healthy salad was a hit." — Denise M
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extra virgin olive oil
sweet onion, diced
roma (plum) tomatoes, chopped
2 (15 ounce) cans
fava beans, drained
This was fantastic! I feel I have an edge on the city dwellers though as I was able to use fresh shell beans and cucumbers from the garden and locally produced maple syrup. I really miss living in the city and know that this dish would be just as good with any kind of canned beans if you can't get fresh at the farmers market over in Union Square (if they still have it there). Thanks for a great salad recipe!
I was a bit disappointed in this. The dressing was very good, but to me it just didn't complement the fava beans (I used garden-fresh favas and romas). I'm glad I tried this recipe, but I'll keep looking for something to use with all the beans coming from my garden.
This salad is amazing! I didn't have fava beans so I used a medley of what I had and it was delicious! Thank you
This was very good. I really liked the dressing. Even my 2 year old liked the salad. Thanks for the recipe!
The dressing is very good! I also used what I had on hand...garbanzo beans, black eyed peas. Also added some tomatoes & green pepper. I think a couple of slices of cooked bacon would be good in this salad (sorry vegans!).
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Fava Bean Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 177
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