Fava beans are one of my favorite beans; they’re also probably the most underrated. It doesn’t help their reputation that they’re best known from Hannibal Lecter’s line in Silence of the Lambs where he boasts eating them alongside human liver and chianti. I promise this recipe has no liver or chianti. Well, you can add chianti if you’d like. But not liver. Not human at least.
Fava beans have a much meatier texture and flavor to them than most other beans. Because of this I think they’d be more appealing to meat eaters than a chickpea or cannellini bean. They’re also able to hold their own against the boldness of kale, olives, and capers in a way that most other beans wouldn’t.
Fava Bean Salad
Prep time: 5 minutes
Cook time: 0 minutes
Ingredients(Makes 2 servings):
- 1 can cooked fava beans, drained
- 1/4 cup sliced black olives
- 3 Tablespoons capers
- 2 cups kale, wilted
- 1 Tablespoon olive oil(optional)
- Combine all of the ingredients together in a large bowl.
- Toss all of the ingredients together. Salt to taste if necessary. Serve cold or at room temperature.
Since olives and capers are traditionally brined, you don’t need to season the salad with salt or vinegar and still have a flavorful dish with just 4 or 5 ingredients.