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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you purchase whole fava bean pods, you'll need to shell them and then peel the beans: Blanch shelled beans in boiling water for a few seconds, remove to a bowl of ice water, drain, and slip off the opaque skins. You can also substitute shelled edamame. Ingredients:
3 tablespoons extra-virgin olive oil |
1 teaspoon grated lemon rind |
3 1/2 tablespoons fresh lemon juice, divided |
1 tablespoon chopped fresh thyme |
3/4 teaspoon freshly ground black pepper, divided |
3/8 teaspoon kosher salt |
8 cups water |
8 ounces fresh yellow wax beans, cut into 1 1/2-inch pieces (about 3 cups) |
2 cups shelled and peeled fava beans (about 3 pounds unshelled beans) |
2 cups quartered cherry tomatoes |
1 cup very thinly vertically sliced red onion |
1 (15 1/2-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained |
1/4 cup canola mayonnaise |
1 tablespoon minced fresh chives |
Directions:
1. Combine oil, rind, 2 tablespoons lemon juice, thyme, 1/2 teaspoon pepper, and salt in a large bowl, stirring with a whisk.
2. Bring 8 cups water to a boil in a large saucepan. Add wax beans; cook 2 minutes. Add fava beans to wax beans in pan; cook an additional 2 minutes or until beans are tender. Drain and rinse with cold water. Drain. Add bean mixture, cherry tomatoes, onion, and chickpeas to dressing; toss well.
3. Combine remaining 1 1/2 tablespoons lemon juice, remaining 1/4 teaspoon pepper, mayonnaise, and chives in a small bowl, stirring with a whisk. Let stand 10 minutes. Drizzle mayonnaise mixture over bean mixture.
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