| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 8 | Servings | |
INGREDIENTS
| 3 1/2 | lb | Unshelled fava beans |
| 1 | Ear shucked corn | |
| 1/4 | c | Cider vinegar |
| 2 | tb | Chopped fresh cilantro |
| 1 | tb | Fresh lime juice |
| 1 | tb | Extra-virgin olive oil |
| 1 1/2 | ts | Dijon mustard |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | ds | Ground red pepper |
| 1 | Clove garlic, minced | |
| 4 | c | Cooked orzo (1-1/3 cups uncooked pasta) |
| 1 1/3 | c | Vertically sliced red onion |
| 1 | c | Coarsely shredded carrot |
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). Per serving: 338 Calories; 4g Fat (10% calories from fat); 17g Protein; 61g Carbohydrate; 0mg Cholesterol; 255mg Sodium Serving Ideas : Serve at room temperature or chilled. NOTES : Orzo is a rice-shaped pasta. Fordhook limas or butter beans can be used in place of favas. Recipe by: Cooking Light, June 1995, page 78 Posted to MC-Recipe Digest V1 #399 by [email protected] on Jan 28, 1997.
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