Fava Bean-And-Orzo Salad

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Unshelled fava beans
1		Shucked corn
1/4 cup	59ml	Cider vinegar
2 tablespoons	30ml	Cilantro fresh - chopped
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Extra-virgin olive oil
1 1/2 teaspoons	7.5ml	Dijon mustard
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1		Ground red pepper
1		Garlic - minced
4 cups	948ml	Cooked orzo (1-1/3 cups uncooked pasta)
1 1/3 cups	83g / 2.9oz	Red onion - vertically sliced
1 cup	110g / 3.9oz	Carrot - coarsely shredded

Recipe Instructions

Shell fava beans.

Drop beans into a large saucepan of boiling water; cook 1-1/2 minutes.

Drain and rinse under cold water. Remove the tough outer skin from beans.

Bring 6 cups water to a boil in a large saucepan.

Add fava beans and corn; cover, reduce heat to medium, and cook 5 minutes or until tender.

Drain and let cool slightly. Cut corn kernels from cob; set corn and beans aside.

Combine vinegar and next 8 ingredients (vinegar through garlic) in a large bowl; stir well.

Add corn, beans, pasta, onion, and carrot; toss gently. Yield: 8 servings (serving size: 1 cup).

Serving Ideas : Serve at room temperature or chilled.

Source:
Cooking Light, June 1995, page 78

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