1 19 ounce can fava beans or 2 cups young fresh fava beans out-of-the pod and steamed
1 medium English cucumber coarsely chopped
1 large roma tomato coarsely chopped
1 cup pitted kalamata olive chopped
1 medium red onion finely chopped
1 head romaine lettuce finely chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons dried sweet basil leaves
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup flat leaf parsley finely chopped
coarse-ground black pepper
sea salt
Steps:
Combine fava beans chopped cucumber tomato olives red onion romaine and parsley in a bowl
For the dressing combine olive oil red wine vinegar water and the remainder of the spices in a lidded jar
Shake jar until dressing ingredients are thoroughly mixed
Pour dressing over salad and mix ingredients until well coated
Refrigerate at least 1 hour before serving
Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation
Makes 4 main dish or 6 side-dish servings
Variations on a Theme If fava beans are not available or not in season substitute 2 cups cooked cannellini white kidney or Great Northern white beans in the recipe
