Fava, Sweet Pea, and Sugar Snap Salad

- Howard L. Puckett
Howard L. Puckett

Mint and green peas are a classic spring combination. If you're a fan of edamame, use it in place of either the green peas or fava beans.

Yields: 8 servings (serving size: 1/2 cup)


calories 99

caloriesfromfat 29%

fat 3.2g

satfat 0.7g

monofat 1.4g

polyfat 0.4g

protein 6.6g

carbohydrate 11.7g

fiber 4g

cholesterol 6mg

iron 1.9mg

sodium 267mg

calcium 44mg


4 pounds unshelled fava beans (about 2 cups shelled)

2 cups sugar snap peas, trimmed

1 cup shelled green peas (about 1 pound unshelled)

1/4 cup thinly sliced fresh mint

2 ounces prosciutto, thinly sliced (about 1/2 cup)

3 tablespoons red wine vinegar

1 tablespoon extravirgin olive oil

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

How to Make It

Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.

Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well.


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