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Description

Fava Bean and Red Onion Salad from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 4

Ingredients

Directions

  1. To reduce pungency of onions, rinse slices briefly under running cold water and drain well.
  2. Shell the favas and discard the pods.
  3. In a medium saucepan, bring 2 quarts water to a boil and boil fava beans for 8 minutes or until tender.
  4. Drain beans and rinse under cold water. Pierce the favas and squeeze them out of their outer white skins.
  5. In a small bowl, combine yogurt, mint, garlic and cucumber. Add beans and onion and toss until well-coated then serve.

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