I’m still working my way through my week four basket, although I picked up week five this morning. I’m in the weeds…literally. For dinner last night I whipped up this quick and bright bean salad. Perfect for a summer evening. I’ve had so much lettuce and kale on hand lately that I was really craving a salad that had no greens.
If you don’t have fava beans, substitute another bean of your choice or just use all green beans. This one is even better after it sits a while.
Two Bean Salad with Lemony Vinaigrette
2 cups fresh green beans
1 cup shelled fava beans
Juice and zest of one lemon
2 tbsp. olive oil
Salt & pepper
1 tsp. chives
1 tsp. parsley
1 tsp. dijon
Parmesan or feta (optional)
Bring a pot of salted water to a boil. Shell fava beans and add them to the water. Cook 2-3 minutes. Fish them out with a slotted spoon and rinse in cold water to cool. Pinch off outer skins and set the beans aside.
Add green beans to water and cook for 3-5 minutes, until tender but still crisp. Drain and rinse with cold water to cool. Set aside.
In a large bowl, whisk together lemon juice and zest, olive oil, dijon, herbs and seasonings. Add beans and toss. If desired, top with parmesan or feta.