Title: Fava Bean-And-Orzo Salad
Categories: Salads
Yield: 8 Servings

3 1/2 lb Unshelled fava beans
1 Ear shucked corn
1/4 c Cider vinegar
2 tb Chopped fresh cilantro
1 tb Fresh lime juice
1 tb Extra-virgin olive oil
1 1/2 ts Dijon mustard
1/2 ts Salt
1/4 ts Black pepper
1 ds Ground red pepper
1 Clove garlic, minced
4 c Cooked orzo (1-1/3 cups
-uncooked pasta)
1 1/3 c Vertically sliced red onion
1 c Coarsely shredded carrot

Shell fava beans.

Drop beans into a large saucepan of boiling water; cook 1-1/2 minutes.
Drain and rinse under cold water. Remove the tough outer skin from beans.

Bring 6 cups water to a boil in a large saucepan. Add fava beans and corn;
cover, reduce heat to medium, and cook 5 minutes or until tender. Drain and
let cool slightly. Cut corn kernels from cob; set corn and beans aside.

Combine vinegar and next 8 ingredients (vinegar through garlic) in a large
bowl; stir well. Add corn, beans, pasta, onion, and carrot; toss gently.
Yield: 8 servings (serving size: 1 cup).

Per serving: 338 Calories; 4g Fat (10% calories from fat); 17g Protein; 61g
Carbohydrate; 0mg Cholesterol; 255mg Sodium

Serving Ideas : Serve at room temperature or chilled.

NOTES : Orzo is a rice-shaped pasta. Fordhook limas or butter beans can be
used in place of favas.

Recipe by: Cooking Light, June 1995, page 78

Posted to MC-Recipe Digest V1 #399 by igor@digex.net on Jan 28, 1997.