Serves: 4
Total Calories: 230
1. In a pot of boiling salted water, cook the shelled fava beans until crisp-tender, 12 to 15 minutes. Drain and rinse under cold running water. Remove the thin outer skin by pinching the beans. The skins usually slip off quite easily. Put the peeled beans in a large bowl.
2. Add all of the remaining ingredients, except the lettuce. Toss to mix. Adjust the seasoning. Add the lettuce and toss again. Divide among 4 serving plates. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fresh Fava Bean Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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