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Categories: Salads, Sides

Fava and corn salad

My neighbor Robert, who shops only at farmers markets for his fruit and vegetables, is one of the best home cooks I know. He's never been a recipe sort of a guy, instead improvising in his tiny Santa Monica kitchen ... Read more

Total time: 30 minutes | Serves 5
Note: From Paul Thurston at McGrath Farms.
  • 1 tablespoon lemon juice
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound shelled fava beans
  • 1/2 pound fresh corn kernels (about 2 ears)
  • 3 tablespoons chopped cilantro

Step 1Whisk together the lemon juice and 3 tablespoons olive oil to make a vinaigrette. Season with the salt and pepper. Set aside.

Step 2Bring a pot of water to boil. Blanch the fava beans for 2 minutes, then plunge into ice water. Peel off the tough outer hulls and discard. Place the beans in a large bowl.

Step 3Heat 1 tablespoon olive oil in a skillet and add the corn kernels. Cook briefly, just until the kernels are tender but still crisp. Remove from the heat.

Step 4Add the corn to the fava beans. Pour the dressing over the mixture and toss. Add the chopped cilantro and toss again. Chill before serving.

Each serving:
445 calories; 25 grams protein; 62 grams carbohydrates; 24 grams fiber; 13 grams fat; 2 grams saturated fat; 0 cholesterol; 252 mg. sodium.
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