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Fava Bean Salad

ethnic, salads, vegetables

4 1/2 cup fresh fava beans
4 tablespoon olive oil
1 teaspoon cumin
1 salt
4 tablespoon italian parsley, chopped
2 each garlic cloves, chopped
1 juice of 1/2 lemon

Shell the beans & cook (with three or four pods) for about 20 minutes, until tender, in the top of a steamer. Drain & peel. While still warm, add the olive oil, cumin & salt, to taste. Toss well & chill. Serve tossed with parsley, garlic & lemon juice. Add more oil if necessary. Robert Carrier, "Taste of Morocco"

Yield: 4 servings

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