Best Fava Bean Salad With Jamon And Fresh Mint Recipes

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20 WAYS TO USE FAVA BEANS



20 Ways to Use Fava Beans image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Sauteed Fava Beans with Garlic Green Onions and Basil
Mexican Fava Bean Soup (Sopa de Habas)
Flatbread with Fava Beans, Cucumbers, and Burrata
Foul Mudammas (Egyptian Fava Beans)
Fresh Fava Bean and Parmesan Salad
Fava Beans with Tomatoes
Solterito (An Easy Peruvian Salad)
Grilled Fava Beans with Mint, Lemon Zest u0026amp; Sumac
Spring Vegetable Salad with Buttermilk Poppy Seed Dressing
Bruschetta with Goat Cheese and Mashed Fava Beans
Rice Salad with Fresh Fava Beans and Pistachios
Fava Bean, Radish, and Corn Salad
Pasta with Fava Beans and Pancetta (Fave in Porchetta)
Asparagus and Fava Bean Quinoa Salad
Fava Bean Puree
Fava Beans Risotto
Fava Beans and Bacon Salad
Pea, Asparagus, and Fava Bean Salad
Moroccan Dried Fava Bean Dip or Soup - Bessara (Bissara)
Turkish Fava Bean Puree with Dill

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  • Prep a fava bean recipe in 30 minutes or less!

Nutrition Facts :

FAVA BEAN SALAD



Fava Bean Salad image

Make and share this Fava Bean Salad recipe from Food.com.

Provided by evelynathens

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (19 ounce) can fava beans or 2 cups young fresh fava beans, out-of-the pod and steamed
1 medium English cucumber, coarsely chopped
1 large roma tomato, coarsely chopped
1 cup pitted kalamata olive, chopped
1 medium red onion, finely chopped
1 head romaine lettuce, finely chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dried sweet basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup flat leaf parsley, finely chopped
coarse-ground black pepper
sea salt

Steps:

  • Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
  • For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
  • Shake jar until dressing ingredients are thoroughly mixed.
  • Pour dressing over salad and mix ingredients until well coated.
  • Refrigerate at least 1 hour before serving.
  • Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
  • Makes 4 main dish or 6 side-dish servings.
  • Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.

Nutrition Facts : Calories 366.3, Fat 18.4, SaturatedFat 2.6, Sodium 275.9, Carbohydrate 40.8, Fiber 13.3, Sugar 7.3, Protein 13.8

FOOL (OR FüL) MEDAMMES FAVA BEAN SALAD



Fool (Or Fül) Medammes Fava Bean Salad image

This recipe looks so good. I haven't got to it yet but I am soon. I am posting it for world tour-2--middle eastern. If you cannot find fava beans, try edamames (frozen in most stores).

Provided by nannie jo

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 1/3 cups dried fava beans (about 9 ounces)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
3 garlic cloves, crushed
1 large hard-cooked egg, finely chopped

Steps:

  • Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  • Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well.
  • Place beans in a medium bowl. Stir in parsley and next 5 ingredients (parsley through garlic); toss gently. Sprinkle with egg.
  • Yield: 8 servings (serving size: 1/2 cup).

Nutrition Facts : Calories 136, Fat 5.3, SaturatedFat 0.9, Cholesterol 26.5, Sodium 157.9, Carbohydrate 15.5, Fiber 6.4, Sugar 1.6, Protein 7.5

FAVA BEAN SALAD



Fava Bean Salad image

Provided by Molly O'Neill

Categories     weekday, salads and dressings

Time P2D

Yield Four to five servings

Number Of Ingredients 8

6 pounds fava beans (or lima beans), shelled, blanched 2 minutes, run under cold water and popped out of the tough outer skins (3 cups)
4 ounces Parmesan cheese, broken into bite-size chunks
1 tablespoon minced fresh mint
3 medium cloves garlic, minced
1/2 cup almonds, lightly toasted
1 teaspoon fresh lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 17 grams, Carbohydrate 102 grams, Fat 25 grams, Fiber 43 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1384 milligrams, Sugar 51 grams, TransFat 0 grams

FAVA BEAN SALAD



Fava Bean Salad image

Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured on Martha Stewart Living Television.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

1/2 cup whole almonds
12 1/3-inch-thick slices French bread
1/4 cup extra-virgin olive oil, plus more for toast
Coarse salt and freshly ground pepper
3 pounds fresh fava beans, shelled
2 tablespoons freshly squeezed lemon juice
2 ounces Parmesan cheese, cut into small chunks (1/2 cup)
2 tablespoons finely shredded fresh mint
1 small head fennel, very thinly sliced, then coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
  • Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
  • Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
  • In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
  • Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.

FRESH FAVA BEAN SALAD



Fresh Fava Bean Salad image

This is a delicate and tastful recipe with pungent and fresh flavors of Cilantro, Garlic, and Celery and will bring joy and freshness to your spring, you wont be disapointed!!

Provided by Chef Youketnuba 2

Categories     Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

19 ounces fava beans
1/3 cup of chopped red onion
2 garlic cloves (finely chopped or pressed)
1 1/2 tablespoons fresh cilantro, finely chopped
1 fresh hot chili pepper, chopped
1/4 cup of chopped celery
1/4 cup light oil, of your choice
3 tablespoons red wine vinegar
1/2 cup of chopped cherry tomatoes
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Steps:

  • 1. Rinse Fava Beans and place in a large bowl
  • 2. Chop Onion, Garlic, Cilantro, Tomatoes, Chili, and Celery and place in bowl.
  • 3. Add Salt, Black Pepper, Vinegar, Oil.
  • 4. Mix and Serve.

FAVA BEANS WITH RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )



Fava Beans with Red Onion and Mint (Fave con Cipolla Rossa e Menta ) image

Provided by Ursula Ferrigno

Yield Makes 6 (small plate) servings

Number Of Ingredients 5

3 cups peeled shelled fresh fava beans (2 1/2 pounds in pod)
1 teaspoon plus 2 tablespoons olive oil, divided
2 medium red onions, chopped
Fine sea salt
Generous handful of mint, roughly chopped (about 1/2 cup)

Steps:

  • Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
  • Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.

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