MIDDLE EASTERN FRESH FAVA BEAN SALAD
Middle Eastern Fresh Fava Bean Salad
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 13
Steps:
- Shell fresh fava beans (remove outer pods). You should have about 2 cups. In a medium saucepan cook shelled beans, uncovered, in enough boiling water to cover for 1 minute; drain. Transfer to cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
- In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
- In a large bowl whisk together oil, lemon juice, salt, pepper, and garlic. Stir in cooled beans, cucumber, tomato, and parsley. Season to taste with additional salt and pepper. Divide bean mixture among 6 salad plates. Top each serving with feta cheese and capers. Makes 6 servings.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Cholesterol 8 mg, Protein 9 g, SaturatedFat 2 g, Sodium 578 mg, Fat 9 g, UnsaturatedFat 0 g
EASY FAVA BEAN SALAD
Just tear off pieces of warm pita bread and scoop up this delicious Middle Eastern salad.
Provided by Marianne
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 41.2 g, Fat 7.7 g, Fiber 9.6 g, Protein 10.8 g, SaturatedFat 1 g, Sodium 3043 mg, Sugar 4 g
EGYPTIAN EGG SALAD
Give salad a shake-up with an Egyptian-inspired recipe that combines fava beans with egg and the rich flavours of tahini, garlic, lemon and cumin
Provided by Sara Buenfeld
Categories Dinner, Lunch
Time 15m
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
- Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
- Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.
Nutrition Facts : Calories 260 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
EGYPTIAN FAVA BEAN SALAD (WW)
Make and share this Egyptian Fava Bean Salad (Ww) recipe from Food.com.
Provided by lazyme
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pare and seed cucumber; cut cucumber lengthwise into eighths; dice.
- In large mixing bowl, combine all ingredients.
- Toss well and serve at room temperature or warm slightly.
- EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories.
- PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.
Nutrition Facts : Calories 247.4, Fat 8, SaturatedFat 1.2, Sodium 29, Carbohydrate 34.7, Fiber 9.7, Sugar 5.4, Protein 13.1
FAVA BEAN SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time P2D
Yield Four to five servings
Number Of Ingredients 8
Steps:
- Toss all ingredients and marinate overnight at room temperature or for 2 days in the refrigerator
Nutrition Facts : @context http, Calories 730, UnsaturatedFat 17 grams, Carbohydrate 102 grams, Fat 25 grams, Fiber 43 grams, Protein 55 grams, SaturatedFat 6 grams, Sodium 1384 milligrams, Sugar 51 grams, TransFat 0 grams
FAVA BEAN SALAD
Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured on Martha Stewart Living Television.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread almonds on a small baking sheet. Bake until golden brown and fragrant, about 8 minutes. Let stand until cool. Very coarsely chop; set aside.
- Heat broiler. Arrange bread on baking sheet. Brush lightly with oil, and sprinkle with salt and pepper. Broil until just beginning to brown on the edges, about 1 minute per side. Remove from broiler; set aside.
- Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add fava beans, and blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Pop out of skin.
- In a medium bowl, combine olive oil, lemon juice, salt, and pepper to taste. Add almonds, fava beans, cheese, and mint. Stir to combine. Taste, and adjust for seasoning.
- Place a pile of fennel on each of four plates, top with one quarter of the fava-bean salad. Serve with 3 slices of toast.
FAVA BEAN SALAD
Make and share this Fava Bean Salad recipe from Food.com.
Provided by evelynathens
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
- For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
- Shake jar until dressing ingredients are thoroughly mixed.
- Pour dressing over salad and mix ingredients until well coated.
- Refrigerate at least 1 hour before serving.
- Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
- Makes 4 main dish or 6 side-dish servings.
- 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.
Nutrition Facts : Calories 366.3, Fat 18.4, SaturatedFat 2.6, Sodium 275.9, Carbohydrate 40.8, Fiber 13.3, Sugar 7.3, Protein 13.8
FASULYA BEEDA BARDA - EGYPTIAN WHITE BEAN SALAD
Egyptian version of Turkish Piyaz. Cooking and preparation time do not include soaking time overnight! Submitted for Visit Egypt / NAME forum May 2012.
Provided by Mia in Germany
Categories Beans
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak beans overnight and cook without salt until soft, about 40-50 minutes (depends on which kind of bean you use).
- Drain cooked beans.
- Remove seeds from tomatoes, chop tomatoes.
- Thinly slice onion.
- Chop parsley.
- For the dressing, combine olive oil, vinegar, lemon juice, salt and pepper to taste, cumin and cayenne.
- Combine cooled beans, tomatoes, onions, parsley and dressing.
- If it is too tart, add a little more olive oil.
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