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Fresh Fava Bean Salad


Nutrition Facts (Middle Eastern Fresh Fava Bean Salad) Per serving: 185 kcal cal.,
9 g fat
(2 g sat. fat,
8 mg chol.,
578 mg sodium,
18 g carb.,
12 g fiber,
9 g pro.
Percent Daily Values are based on a 2,000 calorie diet

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Rate this recipe 4.6/5 (5 Votes)
Fresh Fava Bean Salad 1 Picture


  • 1 pound fresh fava beans (3-1/4 cups)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 clove garlic, minced
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 3 tablespoons snipped fresh parsley
  • Salt
  • Pepper
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons capers, drained


Servings 6
Preparation time 35mins
Cooking time 45mins
Adapted from


Step 1

1. 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.
2. In a medium saucepan cook beans, uncovered, in boiling water about 10 minutes or until tender; drain. Let cool.
3. 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

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