Fava Bean Salad With Honey Vinaigrette Dressing

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A satisfying fava bean salad recipe made with crunchy red cabbage, sweet corn, and fresh onions tossed in a honey and rice vinegar dressing. Use canned fava beans (also known as broad beans) for convenience or fresh seasonal fresh fava in this salad.

salad made of fava beans, corn, cabbage, onion in a glass bowl

WHY THIS SALAD WITH BROAD BEANS RECIPE WORKS

Light and refreshing! This fava bean salad has an Asian-Mexican twist with a combination of corn, cabbage, and rice vinegar in the dressing. The dressing is light, and the addition of sweet corn adds a sweeter taste that compliments rice vinegar and honey.

Serve as a side or main dish! Fava beans are hearty in texture and have a buttery flavor that is mouthwatering. Although I have to say I never really liked the giant green colored beans as a kid (or maybe that was lima beans…hmmm?). But I do as an adult! They are packed with fiber, are meaty and filling. Serve this as a side dish or over fresh arugula or spinach leaves as a main dish vegetarian bean salad recipe. You can also enjoy the bean tossed in salt and pepper by themselves, or even served smashed on crispy toast. There are so many ways to use fava beans.

WHAT INGREDIENTS GO INTO THIS RECIPE

Salad ingredients – fava beans (fresh or canned), frozen or canned corn (thawed and drained), red cabbage, and red onions.

Salad dressing ingredients– rice vinegar, extra virgin olive oil, honey, salt and pepper, and fresh parsley.

fava beans also called broad beans in a pot of water

HOW TO MAKE THIS FAVA SALAD

  • First make the dressing: and combine the rice vinegar, olive oil, honey, salt, pepper, and parsley in a medium size bowl. Set it aside until the beans are prepared.
  • If using fresh fava beans from the pods: Rinse the beans in their pods in water then remove the fava beans from the pods. Prepare an ice-water bath then cook the fava beans in a large pot of boiling water for about 2-3 minutes. Using a slotted spoon transfer beans to the ice-water bath. Let them cool before handling and remove the thin shells off the beans. Removing the skins aids in better digestion (if you have trouble digesting beans and legumes).
  • If using canned fava beans: just use 3 1/2 cups of fava beans and skip the boiling step, but remove any skins from the beans.
  • Make and mix the fava bean salad: Mix the fava beans and corn in with the dressing, onion, cabbage and add the corn then season with salt and pepper to taste.

Adding the sweetness of honey mixed with rice vinegar gives this salad with broad beans a fantastic punch to flavor!

RECIPES YOU MAY ALSO ENJOY

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fava bean salad recipe being scooped with a fork from a bowl

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Fava Bean Salad With Honey Vinaigrette Dressing

Light and healthy fava bean salad recipe that can be served in pasta, over toast or by itself.
Course Side Dish
Cuisine American
Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegetarian
Prep Time 25 minutes
Cook Time 3 minutes
Total Time 28 minutes
Servings 6
Calories 206kcal

Ingredients

Salad Dressing

  • 3 tablespoons rice vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon parsley fresh, finely chopped
  • salt and pepper to taste

Fava Bean Salad

  • 1 tablespoon of olive oil
  • 3 1/2 cups fava beans (or 1 pound shucked fresh fava beans)
  • 1 1/2 cups frozen or drained canned corn I used fire roasted corn from Trader Joe’s
  • 1/2 cup red onion thinly sliced
  • 1/4 cup red cabbage finely chopped

Instructions

Make the Salad Dressing

  • In a medium size bowl whisk together the olive oil, rice vinegar, honey, parsley, salt and pepper. Add thinly sliced red onion and red cabbage.

Using Fresh Fava Beans

  • Prepare an ice-water bath. Rinse the beans in their pods in water then remove the fava beans from the pods and cook the beans in a large pot of boiling water for about 2-3 minutes. Using a slotted spoon transfer beans to the ice-water bath. Let them cool before handling. Remove the thin shells off the beans.

If Using Canned Beans

  • Measure 3/1/2 cups of canned beans, drained and skin removed. Then add to the medium size bowl in the “Make The Salad” step.

Make The Salad

  • Add the prepared fava beans and corn to the bowl with the onion, cabbage, and dressing. Toss to coat and serve chilled.

Notes

  1. Removing the skins aids in better digestion (if you have trouble digesting beans and legumes). 

Nutrition

Calories: 206kcal | Carbohydrates: 32g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 384mg | Fiber: 7g | Sugar: 7g | Vitamin A: 214IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 2mg

 

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