Yield: 8 Servings
|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|
|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.