Fool (or Fül) Medammes Fava Bean Salad

Becky Luigart-Stayner

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 30%
  • Fat: 5.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.3g
  • Carbohydrate: 19.5g
  • Fiber: 4.8g
  • Cholesterol: 28mg
  • Iron: 2.5mg
  • Sodium: 134mg
  • Calcium: 42mg

Ingredients

  • 1 1/3 cups dried fava beans (about 9 ounces)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves, crushed
  • 1 hard-cooked large egg, finely chopped

Preparation

  1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  2. Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well. Place beans in a medium bowl. Stir in parsley and next 5 ingredients (parsley through garlic); toss gently. Sprinkle with egg.
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