Since we are still in Spring season and it’s primarily the season for green fava beans I wanted to share this new recipe that my sister shared with me recently. I do have a couple of other recipes for fava beans which are already on the blog, most popular sauteed fava beans vegan stew in olive oil and fava beans with bulgur, feel free to check them out.
- 16 ounces chopped fava beans
- 2 liters water or enough to cover the beans.
- 1/4 cup olive oil
- 2 crushed garlic cloves
- juice of 1–2 lemon
- 1/2 teaspoon sumac
- 1/4 teaspoon cumin
- Green cilantro (optional)
First start by picking the stems from each side, as you do with any green beans.
Cut into square size, wash well and rinse water.
In a pot place chopped fava beans and cover with water, add a pinch of salt.
Cover the pot and place on medium heat.
Let them boil for about 10-15 minutes or until fava beans are softened, test with a fork.
Once done rinse water and place them on a strainer.
Meanwhile, prepare the dressing, mix crushed garlic, sumac, salt, olive oil, lemon juice, cumin.
Once cooled off, pour dressing over fava beans and mix well. Adjust dressing to taste. Salad is served cold or at room temperature.
It can last up to two days if stored in the fridge in an airtight container.
This recipe makes 4 servings.
Keywords: سلطة فول اخضر