Title: Insalata Di Fava (Fava Bean Salad)
Categories: Salad Ethnic Vegetarian
Yield: 4 Servings

8	oz	Dried fava beans, soaked
1		Onion, quartered
1 1/4	ts	Salt
2	ts	Lemon juice
2	tb	Olive oil
1 1/2	tb	Parsley
1/2	ts	Salt
		Pepper
1		Garlic clove, minced

Drain the beans & slip them out of their skins. Set the skinned beans in a pot with the onion & just enough water to cover. Turn the heat to medium, bring to a boil, add salt & reduce to a simmer. Cover & cook until the water has almost evaporated & the beans are tender & pulpy, 20 to 25 minutes.

Drain the beans. Mix together the lemon juice, olive oil, parsley, salt & pepper. Toss with the garlic & the cooked beans.

Serve as part of an antipasto plate or as we would serve a potato salad.

Carol Field, "Italy in Small Bites"

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