Fool Or Fül Medammes Fava Bean Salad Recipes

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FOOL (OR FüL) MEDAMMES FAVA BEAN SALAD



Fool (Or Fül) Medammes Fava Bean Salad image

This recipe looks so good. I haven't got to it yet but I am soon. I am posting it for world tour-2--middle eastern. If you cannot find fava beans, try edamames (frozen in most stores).

Provided by nannie jo

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 1/3 cups dried fava beans (about 9 ounces)
1/4 cup chopped fresh flat-leaf parsley
2 1/2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
3 garlic cloves, crushed
1 large hard-cooked egg, finely chopped

Steps:

  • Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.
  • Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well.
  • Place beans in a medium bowl. Stir in parsley and next 5 ingredients (parsley through garlic); toss gently. Sprinkle with egg.
  • Yield: 8 servings (serving size: 1/2 cup).

Nutrition Facts : Calories 136, Fat 5.3, SaturatedFat 0.9, Cholesterol 26.5, Sodium 157.9, Carbohydrate 15.5, Fiber 6.4, Sugar 1.6, Protein 7.5

FAVA BEAN SALAD



Fava Bean Salad image

Make and share this Fava Bean Salad recipe from Food.com.

Provided by evelynathens

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 (19 ounce) can fava beans or 2 cups young fresh fava beans, out-of-the pod and steamed
1 medium English cucumber, coarsely chopped
1 large roma tomato, coarsely chopped
1 cup pitted kalamata olive, chopped
1 medium red onion, finely chopped
1 head romaine lettuce, finely chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dried sweet basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup flat leaf parsley, finely chopped
coarse-ground black pepper
sea salt

Steps:

  • Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
  • For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
  • Shake jar until dressing ingredients are thoroughly mixed.
  • Pour dressing over salad and mix ingredients until well coated.
  • Refrigerate at least 1 hour before serving.
  • Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
  • Makes 4 main dish or 6 side-dish servings.
  • Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.

Nutrition Facts : Calories 366.3, Fat 18.4, SaturatedFat 2.6, Sodium 275.9, Carbohydrate 40.8, Fiber 13.3, Sugar 7.3, Protein 13.8

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