Ingredients:
1 (19 ounce) cans fava beans or 2 cups young fresh fava beans, out-of-the pod and steamed
1 medium English cucumbers, coarsely chopped
1 large roma tomatoes, coarsely chopped
1 cup pitted kalamata olives, chopped
1 medium red onions, 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
Directions:
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.
Servings: 4-6
Time preparation: 15 min.
Time total: 15 min.