Fava Bean Salad

Name: Fava Bean Salad
Prep time: 40 min
Cook time: 4 min
Total time: 44 min
Yield: 4
Ingredients: Fava beans fresh 4.4 lbs; Pecorino cheese shaved 1.5 oz; Balsamic vinegar 1 &frac13; tbsp; Fine salt 0.3 tsp; Black pepper ¼ tsp; Extra virgin olive oil 2 tbsp

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185

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 185
Carbohydrates g 6
of which sugars g 0.7
Protein g 10.6
Fats g 13.2
of which saturated fat g 3.24
Fiber g 7.2
Cholesterol mg 10
Sodium mg 412

Difficulty: Very easy
Prep time: 40 min
Cook time: 4 min
Serving: 4
Cost: Very low

PRESENTATION

If you're looking for a taste of Central Italy, this fava bean salad is something you've gotta try. When spring rolls around, folks in places like Umbria and Lazio are all about fresh fava beans. You know, the young ones are tender and slightly sweet, so you can munch them whole. But, the mature ones? Shelling is key to enjoy their soft, moist centers. It's super simple yet totally captures the season, especially when you've got everything fresh from the market—or your own garden! Really good stuff.

The vibe here is rustic. Just a few ingredients let those beans shine. A drizzle of balsamic vinaigrette adds a tangy twist, making the beans go from plain to something special. Seriously good. It's the kind of dish that makes you want to sit outside on a sunny day.

And here's the thing about this Italian fava bean salad—there are so many ways to make it your own. Some folks love adding slices of pecorino for a fava bean salad with pecorino, while others might toss in fresh mint for a fava bean salad with mint that feels extra crisp and springy. Pair it with some crusty bread or a chunk of cheese, and you've got a meal that's both straightforward and delicious.

This fava bean salad recipe highlights the golden flavor of the beans, no matter what you add. It's really really a go-to for anyone craving a healthy, easy legume salad that tastes fresh. Whether you're sharing it with friends at a big gathering or just enjoying it on a weeknight, you'll get why this dish is cherished in Central Italy. It's all about timing, quality ingredients, and keeping things pretty simple. Don't overthink it—just savor the flavors and the company. For sure.

INGREDIENTS: Fava beans 4.4 lbs (2 kg) - fresh; Pecorino cheese 1.5 oz (40 g) - shaved; Balsamic vinegar 1 ⅓ tbsp (20 g); Fine salt 0.3 tsp (2 g); Black pepper ¼ tsp (1 g); Extra virgin olive oil 2 tbsp (30 g)

Preparation

How to prepare Fava Bean Salad

To prepare the fava bean salad, start by cleaning the pods 1. Don't throw them away because you might prepare a tasty Sautéed Broad Bean Peels. If you want, you can wear gloves to shell the beans. Once the pods are opened, shell them 2 and collect the beans in a container 3.

Put a pot of water on the fire and bring it to a boil. Meanwhile, remove the growth covering the seed and shell again; this way, you'll have the tenderest and sweetest part of the seed 4. When the water is boiling, drop in the shelled seeds 5, letting them cook for no more than 4 minutes since they should remain a bit crunchy. At the end of cooking, rinse them under running water and let them drain 6.

In the meantime, prepare the sauce for flavoring by pouring extra virgin olive oil into a small bowl along with balsamic vinegar 7. Add salt and pepper 8, then using a potato peeler or a knife, making sure not to scrape off the white part of the lemon, which is very bitter, peel the lemon zest 9.

Then cut into thin strips 10, add them to the bowl with the oil 11, and briefly emulsify everything with a fork 12.

Finally, pour the sauce into the container with the fava bean seeds 13, mix 14, and place on the serving dish where you will add cheese shavings to further flavor the fava bean salad 15.

Storage

Shelled beans can be stored before use, but once cooked and/or seasoned, they should be consumed immediately as they don't last long.

Tip

Try adding a few leaves of thyme, basil, or mint to perfume and enhance the taste, otherwise, a clove of garlic, in this case, you could even press it!

Instead of Pecorino, try some Parmigiano Reggiano PDO for a more delicate taste.

Love spring vegetables? Don't miss our spring salad recipe!

For the translation of some texts, artificial intelligence tools may have been used.