| 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 igor@digex.net on Jan 28, 1997.
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