Pregnancy Craving Recipe: Fava Bean, Tomato, Avocado, and Corn Salad

March 27, 2008 |

Fava Bean, Tomato, Avocado, and Corn Salad Recipe

After inventing this refreshing jumble of healthy goodness last summer I fed it to a pregnant friend. It became her perpetual craving. She even went as far as to request that I bring it to her in the hospital when she went into labor. And I did just that. But you don’t have to wait for me to show up at your doorstep to enjoy its crisp, satisfying flavors. Whip it up anytime. It’s easy to prepare, perfect as a one-dish meal, side for grilled chicken, steak, or fish, and flexible enough that you can substitute whatever vegetables you like best.

Fava Bean, Tomato, Avocado, and Corn Salad
Serves 4 to 6 as a side dish
Note: You can use any chopped veggies you want for this salad. Also, FYI, sherry vinegar imparts an outstanding bright and acidic flavor into dressings and is definitely worth keeping in the cupboard.

2 pounds fava beans
1 basket cherry tomatoes
1 firm, ripe avocado
2 ears of corn (cooked or raw)
5 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
2 tablespoons diced shallot or red onion
2 teaspoons sugar
1 teaspoon kosher salt (or regular table salt to taste)
pepper to taste

1. Cook the fava beans for 4 minutes in a large pot of boiling water. Drain, cool in a cold-water bath, and shuck the outer shell as well as the skin.

2. Halve the tomatoes and throw them in a medium serving bowl with the fava beans. Large-dice the avocado and gently add them to the bowl. Cut the corn off of the cobb and throw it in, too.

3. Make the dressing: Whisk together the olive oil, vinegar, shallot, sugar, salt, and pepper. Set aside.

4. When you’re ready to serve, gently toss the salad with the dressing, add additional seasoning if necessary, and get ready for lots of praise.

Filed Under Recipes | Posted by Erika Lenkert

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