Fava Bean Salad with Roasted Garlic Vinaigrette

A snack filled with abundant flavors and textures making it apt for a healthy lifestyle. A convenient snack for a picnic.


    Garlic: 1 head

    Olive oil: 1 tablespoon

    Red-wine vinegar: 3 tablespoons

    Coarse salt to taste

    Red-pepper flakes: a pinch

    Walnuts, toasted and chopped: ¾ th cup

    Ground pepper, to taste

    Shucked fresh fava beans: 1 pound

    Fresh corn kernels: 2 cups

    Medium cucumber, thinly sliced: 1

    Red onion, thinly sliced: ½ cup

    Fresh flat-leaf parsley: 2 tablespoons

    Feta cheese, crumbled: 2 ounces

tools required





preparation method

To prepare the vinaigrette, preheat the oven up to 350 degrees. Pour a little olive oil over the top and toss the ingredients. Wrap the mixture in a parchment and foil the top. Place the mixture in the oven and bake for 30 minutes. Skin the garlic head and add it to the mixture and mash till a tick puree in achieved.

Add the remaining ingredients with the above mixture and whisk it well till all the ingredients infuse the flavors.

In order to prepare the salad, prepare a ice chilled water bath and set it aside. Boil the beans for 2 minutes and drain the warm water and add the beans to the ice bath to cool it off.

Cook the corns in a pot for a minute till it softens and is cooked completely. Remove the corn from the kernels and discard the kernels.

Mix the corn with the beans and the vinaigrette and serve immediately.

Serving Suggestions

    Serve immediately with salt and pepper along with extra paprika on the side.

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