By Victoria Hart Glavin of Tiny New York Kitchen
Full-flavored favas are, to my mind, beans at their best. They’re softer and richer than lima beans and have a grainier texture. They have a strong, herb taste with just a hint of pepper, which makes a perfect Fava Bean & Red Pepper Salad.
1 Cup Shelled & Steamed Fava Beans
1/2 Cup Onions (Chopped)
1 Red Bell Pepper (Seeded & Chopped)
Juice of 1 Lemon
1 Teaspoon Kosher Salt
1 Teaspoon Ground Cumin
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Fresh Parsley (Chopped)
3 Tablespoons Olive Oil
In medium-size bowl combine fava beans, onions, and chopped red bell pepper. In small-size bowl whisk together lemon juice, cumin, kosher salt, pepper, and parsley. While whisking, drizzle in olive oil. Pour dressing over fava bean mixture. Toss to combine well. Cover with plastic wrap. Place in refrigerator for 2 hours or more.
When ready to serve remove from fridge and transfer to serving bowl. Serve cold or at room temperature. Serves 4
Prep Time: 20 Minutes
Cook Time: 0 Minutes
Total Time: 20 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”