| 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 |
T |
Chopped fresh cilantro |
| 1 |
T |
Fresh lime juice |
| 1 |
T |
Extra-virgin olive oil |
| 1 1/2 |
t |
Dijon mustard |
| 1/2 |
t |
Salt |
| 1/4 |
t |
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 igor@digex.net on Jan 28, 1997.
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