Serves 4
Ingredients:
2 1/2 tbs extra virgin olive oil
2 1/2 tbs red wine vinegar
1 tsp caster sugar (or agave syrup)
1/4 tsp himalayan salt
1/4 tsp freshly ground black pepper
1 tbs finely chopped fresh parsley
1 clove garlic- crushed
2 cups frozen fava beans (broad beans - available from most supermarkets)
1 cup cannellini beans
1 cup chickpeas
6 kalamata olives - finely diced
1/2 red capsicum - finely diced
1/4 small red onion - finely diced
Cook the fava beans in rapidly boiling water for 4 minutes (dont cook any longer or they will be very hard to peel) then rinse under cold water. Remove the leathery outer skin from beans and discard. Put the olive oil, red wine vinegar, sugar, salt, pepper, oregano, parsley and garlic in a screw top jar and shake until well combined. Place the beans, olives, red capsicum and onion in a large bowl, then toss with dressing until well combined. There should be just enough dressing to coat the beans without soaking it. Enjoy!
note: if you use canned chickpeas and cannellini beans make sure you rinse them well before adding to the salad.
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