Have you ever had a fava bean?!?
I hadn’t…until recently. I had no idea what to expect. I didn’t realize they were “big” beans. And I had no idea what they tasted like.
I picked up a can of fava beans to use as a “prop” for a news segment that I did sharing the Just Add One with other home chefs. But you know me…nothing ever goes to waste in my kitchen…
One afternoon last week I opened the can and set out to make a bean salad of sorts for lunch. I looked a little deeper into the pantry and discovered some canned tomatoes and olives. I then made up a quick vinaigrette with olive oil and balsamic vinegar…giving it a little punch and boldness that was otherwise lacking from the beans (which I had tasted at this point…they needed some “bold.”)
In the end, I enjoyed this bean salad (3 lunches worth). It has just the right mix of colors, flavors, textures, and the bold balsamic vinaigrette helped hide the bland bean flavor!
- 19 oz can fava beans, drained
- 15 oz can black olives, drained
- 15 oz can petite diced tomatoes, drained
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp dried basil
- Salt and pepper, to taste
- Empty the beans, black olives and petite diced tomatoes into a mixing bowl.
- In a small container with a lid, prepare the vinaigrette by adding the olive oil, balsamic vinegar, dried basil and a little salt and pepper. Shake vigorously.
- Pour the dressing over the bean mixture and toss until evenly coated.
- Serve, or chill and then serve.