TWO, a restaurant review
Duotrope's Digest

Spring Bean Salad

This past weekend, I had a veggie friend over for dinner and made this salad as part of our dinner. Best to make it on a weekend as it is a little prep-intensive.

  • 1 lb fava beans, shelled, blanched, and shelled again
  • 1 can/jar white beans
  • 1 small red bell pepper, diced
  • 1 clove of garlic, minced
  • 1small red onion, diced
  • 2 carrots, diced
  • 1 cup of water
  • 1 tbsp olive oil

Sautee onions and garlic in oil for 3 minutes, then add bell pepper and carrots and cook for another 5 minutes or until soft. Add remaining ingredients. Bring to a boil then reduce heat and cook for 25 minutes or until beans have absorbed most of the liquid. Strain and serve hot or toss with 1 tbsp olive oil and pepper and refrigerate for 1 hour to serve cold.

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