Fava Bean Salad Recipe

Name: Fava Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Fava Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fava Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions