5 Ingredients or Fewer

Fava Bean (Broadbean) Salad

May 21, 2020
Photo by Saboush
Author Notes

We love Fava bean salad with potatoes, as it provides a balanced meal on its own that is rich in protein, fibre and carbs. This lovely springy and zesty salad goes well with grilled chicken and fish. Once you make this you can keep it in the fridge for 2-3 days as the aromas get infused, it tastes better. —Saboush

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • 2 cups favabeans
  • 1 tablespoon fresh dill eaves, stalks removed
  • 1 pound salad potatoes, peeld and cut into bitesize cubes
  • 1 handful dill leaves, stems removed
  • 2 tablespoons ligt olive oil for cooking
  • 1 teaspoon salt, for cooking
  • 1 tablespoon lemon juice, for dressing
  • 1-2 tablespoons extra virgin olive oil, for dressing
  • 1 pinch sumac
  • 1 tablespoon scallions ( spring onions), julienne sliced
  • salt and pepper to season
In This Recipe
Directions
  1. Boil the fava beans and potatoes separately in salted water with some olive oil until they are soft but not mushy. Drain and rinse them with cold water and leave them to cool for 5 minutes.
  2. Mix the fava beans, potatoes, and dill leaves in a bowl, garnish them with scallions, virgin olive oil, sumac, lemon juice, salt and pepper.
  3. Cover and refrigerate for at least 2 hours before serving.

See Reviews

See what other Food52ers are saying.

Review