Fava Bean Salad

A fresh spring-time salad with pronounced Mediterranean flavours.

• Ready In: 15 mins
• Serves: 4-6

Ingredients

• 1 (19 ounce) can fava beans or 2  cups  young fresh fava beans, out-of-the pod and steamed
• 1  medium English cucumber, coarsely chopped
• 1  large roma tomato, coarsely chopped
• 1  cup  pitted kalamata olive, chopped
• 1  medium red onion, finely chopped
• 1  head romaine lettuce, finely chopped
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
• 2  teaspoons dried sweet basil leaves
• 1  teaspoon dried oregano
• 1  teaspoon dried thyme
• 1⁄2 cup flat leaf parsley, finely chopped
•  coarse-ground black pepper
•  sea salt

Directions

1. Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
2. For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
3. Shake jar until dressing ingredients are thoroughly mixed.
4. Pour dressing over salad and mix ingredients until well coated.
5. Refrigerate at least 1 hour before serving.
6. Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
7. Makes 4 main dish or 6 side-dish servings.
8. Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.