Fava bean-and-orzo salad

Yield: 8 Servings

Measure Ingredient
3½ pounds Unshelled fava beans
1 \N Ear shucked corn
¼ cup Cider vinegar
2 tablespoons Chopped fresh cilantro
1 tablespoon Fresh lime juice
1 tablespoon Extra-virgin olive oil
1½ teaspoon Dijon mustard
½ teaspoon Salt
¼ teaspoon Black pepper
1 dash Ground red pepper
1 \N Clove garlic, minced
4 cups Cooked orzo (1-1/3 cups uncooked pasta)
1⅓ cup Vertically sliced red onion
1 cup Coarsely shredded carrot

Shell fava beans.

Drop beans into a large saucepan of boiling water; cook 1-½ 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@... on Jan 28, 1997.

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