Gaga For Fava Beans

Whip up a quick radish, fava bean, and edamame salad on a busy summer workday.

Jewish Week Online Columnist
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For a while it seemed that there was so much hype around edamame (soy beans) I wanted to come up with an easy, refreshing salad that highlights this little bean that everyone seems to adore. This salad takes minutes to prepare, its vivid colors look gorgeous on any table, and it always gets rave reviews. I love when I can create a recipe that can be served at brunch, lunch or dinner and can please so many palates. This is one of those!

Recipe from The Modern Menu, by Kim Kushner.

Ingredients: 
2 Kirby cucumbers, cut crosswise at an angle into 1/4-inch-thick slices
1 cup thinly sliced radishes
1 cup frozen shelled fava beans, thawed
1 cup frozen shelled edamame, thawed
3 tbsp white vinegar
1.5 tbsp extra virgin olive oil
2 tsp sugar
1 tsp toasted sesame oil
1 tbsp black sesame seeds
Recipe Steps: 
Combine the cucumbers,radishes, fava beans, and edamame in a medium bowl. Cover and regrigerate.
Combine the white vinegar, olive oil, sugar, sesame oil, and sesame seeds in a small bowl and whisk together.
Pour over the salad, toss, and serve.
Serves 6. The dressing and the salad can be prepared and refrigerated, separately, up to 1 day in advance. Add the dressing to the salad just before serving.