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  • Writer's pictureEric LeVine

Fava Bean Salad


Salt and freshly ground pepper, to taste

2 cups fresh or frozen corn kernels

1 1/2 cups shelled fresh fava beans (about 1 1/2 lb.)

2 Tbs. extra-virgin olive oil

1 1/2 Tbs. cider vinegar

8 radishes, trimmed and thinly sliced

2 Tbs. coarsely chopped fresh mint leaves


Bring a large pot of lightly salted water to a boil over high heat. Add the corn and cook for 1 minute. Remove with a strainer and set aside. Add the fava beans to the pot and cook until just tender, 3 to 5 minutes. Drain and rinse under cold running water. Slip the fava beans from their skins. In a bowl, whisk together the olive oil and vinegar. Stir in the corn, fava beans, radishes, mint, 1/2 tsp salt and a few grindings of pepper. Serve immediately, or cover and refrigerate for up to 4 hours. Serves 4

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