Fava, Sweet Pea, and Sugar Snap Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 29%
  • Fat: 3.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 6.6g
  • Carbohydrate: 11.7g
  • Fiber: 4g
  • Cholesterol: 6mg
  • Iron: 1.9mg
  • Sodium: 267mg
  • Calcium: 44mg

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

  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.
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