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Fava, Sweet Pea, and Sugar Snap Salad

Howard L. Puckett
Yield 8 servings (serving size: 1/2 cup)
Mint and green peas are a classic spring combination. If you're a fan of edamame, use it in place of either the green peas or fava beans.

Ingredients

  • 4 pounds unshelled fava beans (about 2 cups shelled)
  • 2 cups sugar snap peas, trimmed
  • 1 cup shelled green peas (about 1 pound unshelled)
  • 1/4 cup thinly sliced fresh mint
  • 2 ounces prosciutto, thinly sliced (about 1/2 cup)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 99
  • caloriesfromfat 29 %
  • fat 3.2 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 6.6 g
  • carbohydrate 11.7 g
  • fiber 4 g
  • cholesterol 6 mg
  • iron 1.9 mg
  • sodium 267 mg
  • calcium 44 mg

How to Make It

  1. Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.

  2. Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well.