Green Bean and Fava Bean Salad With Walnuts
Hearth's Fava-Bean Salad
Updated May 23, 2024
- Total Time
- About 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 6
- Salt
- 4pounds fava beans
- 2spring onions or 2 scallions, finely chopped
- Freshly ground black pepper
- Extra-virgin olive oil (Canora uses Laudemio)
- 2cups ¼-inch-diced Pecorino
- Toscano (a sheep's milk cheese that's firm enough to dice but not so firm that it crumbles)
- 3teaspoons crushed imported oregano
- Small pinch crushed chili pepper
- ⅓cup finely chopped parsley
- 1tablespoon white wine
- 1tablespoon white-wine vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
502 calories; 20 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 23 grams dietary fiber; 28 grams sugars; 39 grams protein; 862 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
To prepare the fava beans, bring a pot of salted water to a boil. Shell the beans and parboil for 30 to 40 seconds. Plunge the favas into ice water to stop the cooking. Pop each bean out of its outer skin by pinching with thumb and forefinger; you may have to slit the outer skin with a knife if the beans are mature. (You should have about 4 cups.)
- Step 2
In a bowl, combine the favas with the onions. Season lightly with salt and generously with pepper. Douse with olive oil. If serving this later, add the remaining ingredients just before serving. If serving immediately, fold in the cheese, oregano, pepper, parsley, white wine and vinegar. Adjust seasoning to taste. Serve with crusty bread. Be sure to spoon on extra oil for soaking up with the bread.
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AndreaTX
I made this with my 6 year old with fresh favas. Didn’t have the pecorino toscana so I used halloumi, which I sliced and flambéed in brandy. Then cut it into chunks and added into the salad. I usually prefer to use fresh oregano over dried, but a friend just gave me a dried oregano bundle from Sicily and I have to say, the sweetness of the dried oregano lent something special to this dish. Party worthy!
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