Garden beans, or as they are also called, fava, is one of the oldest farmed crops. Originally from the Mediterranean, they have long been popular in the cuisines of different nations of the world. But besides their wide first and main courses young garden beans make an excellent base for vitamin salads. Light spring fresh salad of peeled tender beans fava, leaves of escariol, onions, pecorino sheep’s cheese and vinaigrette dressing will be a great appetizer or side dish for meat dishes. Nutritional value of one serving: (4 total) Calories 224, total fats 14 g., saturated fats g., proteins 14 g., carbohydrates 12 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 35 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 3 tbsp. garden beans (fava), peeled
- 1 small red onion, finely chopped
- 1/2 tbsp. green peas
- 2 tbsp. coarsely chopped escariol salad
- 3/4 Art. seasoned seasoned pecorino cheese
- Olive oil, red wine vinegar for serving
Recipes with similar ingredients: fava beans (garden beans), peas, pecorino romano cheese, wine vinegar
Recipe preparation:
- In a large saucepan, bring well-salted water to a boil. Place a bowl of ice-cold salted water on the table. Blanch peas and beans in boiling water and immediately put in a bowl with ice water. Remove the hard shell from the beans.
- In a large bowl, mix peas and beans with onions, escariol and cheese (leave a few cheese chips for serving). Add some wine vinegar, olive oil and salt to taste. Everything mix.
- Arrange the salad in plates and sprinkle with cheese.
