1 cup dried fava beans
4 cups water
1/2 teaspoon salt
divided 2 tablespoons olive oil
1 tablespoon lime juice
1 clove garlic, minced 1/4 cup fresh parsley
chopped 2 tablespoons fresh mint
chopped 1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Cherry tomatoes, halved (for garnish)
Rinse the dried fava beans under cold water and remove any debris or stones. Place the beans in a large bowl and cover them with water. Let them soak overnight or for at least 8 hours.
Drain the soaked fava beans and rinse them again.
In a large pot, bring 4 cups of water and 1/4 teaspoon of salt to a boil. Add the drained fava beans and cook them for about 25-30 minutes, or until they are tender but still slightly firm. Be sure not to overcook them, as they can become mushy.
Drain the cooked fava beans and rinse them under cold water to cool them down.
In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, chopped mint, remaining 1/4 teaspoon of salt, black pepper, and red pepper flakes.
Add the cooled fava beans to the dressing mixture and toss until the beans are well coated.
Allow the flavors to meld together by refrigerating the salad for at least 30 minutes before serving. This will also enhance the taste.
When ready to serve, garnish the fava bean salad with halved cherry tomatoes and a squeeze of fresh lemon juice.
Serve the salad chilled as a refreshing and protein-packed dish. It can be enjoyed as a light lunch, side dish, or part of a mezze platter.
Enjoy the vibrant flavors of this Vegan Fava Bean Salad with Herbs and Lime !