Fava and corn salad

Time 30 minutes
Yields Serves 5
Fava and corn salad

Whisk together the lemon juice and 3 tablespoons olive oil to make a vinaigrette. Season with the salt and pepper. Set aside.


Bring a pot of water to boil. Blanch the fava beans for 2 minutes, then plunge into ice water. Peel off the tough outer hulls and discard. Place the beans in a large bowl.


Heat 1 tablespoon olive oil in a skillet and add the corn kernels. Cook briefly, just until the kernels are tender but still crisp. Remove from the heat.


Add the corn to the fava beans. Pour the dressing over the mixture and toss. Add the chopped cilantro and toss again. Chill before serving.

From Paul Thurston at McGrath Farms.

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