This is a quick and refreshing fava bean salad with grains, feta and a creamy avocado dressing, rich yet light and loaded with flavor and textures.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Salad
Cuisine: Mediterranean, vegetarian
Keyword: fava bean salad
Servings: 4
Author: Katia
Ingredients
1 cup (200gr)pearl barley, uncooked
3 cup (350gr)frozen fava beans
1/2 cup Feta cheese, crumbled
1avocado
3TbsMint pesto or chopped mint leaves
2Lemon, juice
3TbsExtra virgin olive oil
salt and pepper, to taste
Instructions
Add 1 tsp of salt to 4 cups of water and bring to a boil
Add barley, reduce the heat to a medium simmer, and cook according to package direction.
In order to cook all in one pot, add fava beans when the barley is nearly done. Keep in mind that frozen fava beans are usually cooked in about 5 minutes.
NOTE: Adding frozen beans to the pot will stop water from simmering for a few minutes.
When barley and fava beans are cooked, drain and rinse them under cold water in a colander.
Drain and put them in a salad bowl.
Make the avocado dressing blending 1 avocado with 1 Tbs of olive oil, 1 Tbs of water, the juice of 2 lemons and a good pinch of salt.
Add the avocado dressing and the rest of extra virgin olive oil to the salad.Mix well, taste and season with salt and black pepper according to your taste.
Add shredded mint leaves or mint pesto and some crumbled feta, toss and enjoy it.
Notes
Refrigerate up to 2 days.
The amount stated in the recipe is actually for 4 small portions. Double the amount if you need 4 big portions.