- 1 1/2 cups shelled fava beans
- 1/2 lemon, juiced, or more to taste
- 1 clove garlic, crushed
- 1 pinch red pepper flakes, or to taste (optional)
- salt and ground black pepper to taste
- 1/4 cup olive oil, divided
- 1 (14 ounce) jar butter beans, rinsed and drained
- 1/2 cup diced roasted red peppers
- 2 tablespoons chopped fresh mint
- 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.
- 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.
- 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.
04/09/2018
recipepes.com
Fava and Butter Bean Salad, recipe
PT15M
PT1H
5
455 calories
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