Green Bean and Fava Bean Salad With Walnuts Recipe

Name: Green Bean and Fava Bean Salad With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds green beans, ends trimmed; 1 1/4 pounds fava beans, shelled; 1 tablespoon chopped tarragon; 1/2 cup walnuts, lightly toasted if desired, coarsely chopped; 1 small shallot, minced, rinsed with cold water and drained on a paper towel; 1 tablespoon red wine vinegar or sherry vinegar; 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; 1 teaspoon Dijon mustard; 1 small garlic clove, minced or pureed (optional); 1/4 cup extra virgin olive oil; 2 tablespoons walnut oil

Servings: persons

1 1/4 pounds green beans, ends trimmed
1 1/4 pounds fava beans, shelled
1 tablespoon chopped tarragon
1/2 cup walnuts, lightly toasted if desired, coarsely chopped
1 small shallot, minced, rinsed with cold water and drained on a paper towel
1 tablespoon red wine vinegar or sherry vinegar
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed (optional)
1/4 cup extra virgin olive oil
2 tablespoons walnut oil

1
Bring a pot of water to a boil, add salt to taste and add the green beans.
2
Boil 4 to 5 minutes, until just tender.
3
Transfer (use a skimmer so that you dont have to drain the pot) to a bowl of cold water, then drain and set aside.
4
Skin the favas.
5
Bring the water in the pot back to a boil.
6
Fill a bowl with ice water.
7
Drop the shelled fava beans into the boiling water and boil 2 to 3 minutes (5 minutes if the beans are bigger than your thumbnail).
8
Drain and transfer immediately to the cold water.
9
Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently.
10
Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand and this will not take a very long time.
11
Stir together the vinegar, lemon juice, salt, pepper, mustard, and garlic.
12
Whisk in the oils.
13
Toss with the green beans and favas, walnuts, tarragon and shallot in a salad bowl, and serve.

526

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 1 1/4 pounds green beans, ends trimmed, 1 1/4 pounds fava beans, shelled, 1 tablespoon chopped tarragon, 1/2 cup walnuts, lightly toasted if desired, coarsely chopped, and more.

Yes, Green Bean and Fava Bean Salad With Walnuts 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!

Green Bean and Fava Bean Salad With Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions