Fava Bean & Corn Salad With Fresh Mint
In this vibrant summer salad, you'll find the sweet crunch of corn, the earthy goodness of fava beans, and the refreshing bite of radishes, all tossed in a zesty dressing of olive oil and vinegar. Garnished with fresh mint leaves, this colorful dish is sure to brighten up any meal.
— Constant Cookbook
Ingredients
- Salt and freshly ground pepper, to taste
- 2 cups fresh or frozen corn kernels
- 1 1/2 cups shelled fresh fava beans (about 1 1/2 lb.)
- 2 Tbs. extra-virgin olive oil
- 1 1/2 Tbs. cider vinegar
- 8 radishes, trimmed and thinly sliced
- 2 Tbs. coarsely chopped fresh mint leaves
Instructions
- Bring a large pot of lightly salted water to a boil over high heat. Add the corn and cook for 1 minute. Remove with a strainer and set aside.
- Add the fava beans to the pot and cook until just tender, 3 to 5 minutes. Drain and rinse under cold running water. Slip the fava beans from their skins.
- In a bowl, whisk together the olive oil and vinegar. Stir in the corn, fava beans, radishes, mint, 1/2 tsp salt and a few grindings of pepper. Serve immediately, or cover and refrigerate for up to 4 hours. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
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