If you have an abundance of mint in your garden, this is a great way to use it. Canned or cooked dry fava beans will work well in this recipe. This salad may be served immediately, or covered and refrigerated for up to 24 hours.
Serves 2-3.
Ingredients:
Salad Ingredients:
- 1 bunch mint, coarsely chopped (about 2 cups)
- 1 c fava beans, cooked or canned (peeled if desired)
- 2 stalks celery, chopped
- 1/4 c capers, rinsed and drained
- 8-10 dates, pitted and sliced
- 1/4-1/2 small onion, thinly sliced
Dressing:
- 2 Tbsp olive oil
- 1-2 tsp fresh lemon juice
- 2 cloves garlic, minced
- 1/8 tsp salt
- dash black pepper
Directions:
- In a medium bowl, combine all of the salad ingredients.
- In a small bowl, whisk together the dressing ingredients and pour over the salad; toss well. Serve with thin lemon slices and pita bread.