Servings: 6
Start to finish: 15 minutes
2 cups cooked fava beans
1 1/2 cups parsley leaves (and soft stems), chopped
1/2 cup cilantro leaves (and soft stems), chopped
1/4 cup mint leaves, roughly chopped
1 large tomato, chopped
2 tablespoons minced shallot
Dressing:
1/4 cup lemon juice (approximately 2 medium lemons)
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
salt and pepper
Place the beans, herbs, tomato and shallot in a large bowl. In a small bowl, whisk together the dressing ingredients, and pour onto the salad and toss. Will keep for up to 24 hours in the refrigerator.
Nutrition information per serving: 123 calories; 47 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 216 mg sodium; 15 g carbohydrate; 4 g fiber; 3 g sugar; 5 g protein.
Melissa d’Arabian, Associated Press
