Fava Bean Salad with Roasted-Garlic Vinaigrette

A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
Martha Stewart Living, May 2008
  • Yield Serves 4
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  • For the Vinaigrette

    • 1 head garlic, 1/2 inch cut off top to reveal cloves
    • 1 tablespoon extra-virgin olive oil
    • 3 tablespoons red-wine vinegar
    • 3/4 teaspoon coarse salt
    • 1/4 teaspoon red-pepper flakes
    • 3/4 cup (2 ounces) walnuts, toasted and chopped
    • Freshly ground pepper, to taste
  • For the Salad

    • 1 pound shucked fresh fava beans (from 3 pounds pods; 3 1/2 cups)
    • 2 cups fresh corn kernels (from 2 ears of corn)
    • 1 medium cucumber, quartered lengthwise and thinly sliced
    • 1/2 red onion, thinly sliced (1/2 cup)
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 ounces feta cheese, crumbled


  1. Make the vinaigrette: Preheat oven to 350 degrees. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil. Bake until soft, about 30 minutes. Squeeze garlic from skins. Mash until smooth.

  2. Whisk together the remaining ingredients with 1 tablespoon of the roasted garlic and remaining 2 teaspoons oil.

  3. Make the salad: Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon. Cook corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.

  4. Toss cucumber, onion, parsley, feta, beans, and corn with the vinaigrette.

Cook's Note

Fava beans are best in spring, when they are young and tender.

Recipe Reviews

Reviews (3)

  • ct718 3 Jun, 2008

    This salad definitely takes time to make but I made it early and it was fine. I would recommend making more than you need and saving some for the next day. All the ingredients were tasty together.

  • noshtopia 15 May, 2008

    I didn't realize how much work is involved with cooking the fresh fava beans with the double shucking. Was is worth it? Yes. I used organic fava beans and wow, what a difference. In my version, I left out the red wine vinegar. I wanted the flavor of the beans to stand out especially after all that shucking. To add some punch to the flavor I added some seasoning salt. The feta, roasted garlic, and parsley are good enough flavoring in my opinion.

  • MartiniLaura 11 May, 2008

    I used the lazy way...frozen baby lima beans instead of favas, frozen corn, and Garlic Expressions salad dressing. Hey, I was in a rush. That given, the salad was delicious! My 10 year old son devoured two helpings. I'm sure it willl be even better when I use fresh veggies.