Fava Bean Salad with Roasted-Garlic Vinaigrette Recipe

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Olivia Thomsen Modified: March 24, 2022
Fava Bean Salad with Roasted-Garlic Vinaigrette Recipe

How To Make Fava Bean Salad with Roasted-Garlic Vinaigrette

Whip up a fiber and protein rich side dish in this fava bean salad recipe, made with corn, cucumber, and feta cheese, tossed in a garlic vinaigrette.

Preparation: 10 minutes
Cooking: 32 minutes
Total: 42 minutes



For Vinaigrette:

  • 1headgarlic
  • 1tbspextra virgin olive oil
  • 3tbspred wine vinegar
  • ¾tspcoarse salt
  • ¼tspred pepper flakes
  • ¾cupwalnuts
  • freshly ground pepper,to taste

For Salad:

  • 1lbfresh fava beans,shucked
  • 2cupsfresh corn kernels
  • 1medium cucumber
  • ½cupred onion
  • 2tbspfresh flat leaf parsley,chopped
  • 2ozfeta cheese



  1. Preheat oven to 350 degrees F. Drizzle garlic with 1 teaspoon oil. Wrap in parchment, then in foil.

  2. Bake for about 30 minutes until soft. Squeeze garlic from skins. Mash until smooth.

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


  1. Prepare an ice-water bath. Cook beans in a large pot of boiling water for 2 minutes.

  2. Using a slotted spoon, transfer beans to ice-water bath. Let cool completely, and remove with the slotted spoon.

  3. Cook the corn in same pot for 1 minute, and drain in a colander. Peel thin shells off beans.

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

  5. Serve and enjoy.


  • Calories: 305.22kcal
  • Fat: 8.91g
  • Saturated Fat: 2.93g
  • Monounsaturated Fat: 3.52g
  • Polyunsaturated Fat: 1.57g
  • Carbohydrates: 47.87g
  • Fiber: 11.60g
  • Sugar: 15.43g
  • Protein: 15.23g
  • Cholesterol: 12.62mg
  • Sodium: 520.31mg
  • Calcium: 160.59mg
  • Potassium: 778.88mg
  • Iron: 2.85mg
  • Vitamin A: 57.35µg
  • Vitamin C: 13.86mg
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