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Fava Bean Salad with Roasted-Garlic Vinaigrette

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.

  • Servings: 4
Fava Bean Salad with Roasted-Garlic Vinaigrette

Source: Martha Stewart Living, May 2008

Ingredients

For the Vinaigrette

  • 1 head garlic, 1/2 inch cut off top to reveal cloves
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes
  • 3/4 cup (2 ounces) walnuts, toasted and chopped
  • Freshly ground pepper, to taste

For the Salad

  • 1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
  • 2 cups fresh corn kernels (from 2 ears of corn)
  • 1 medium cucumber, quartered lengthwise and thinly sliced
  • 1/2 red onion, thinly sliced (1/2 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 ounces feta cheese, crumbled

Directions

  1. Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.

  2. Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.

  3. Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.

  4. Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.

Cook's Note

Fava beans are best in spring, when they are young and tender.

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