Fava, Sweet Pea, and Sugar Snap Salad

Fava, Sweet Pea, and Sugar Snap Salad Recipe
Howard L. Puckett
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

April 2006
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