Always wanted to buy fava beans but weren’t sure what to make? Try this fresh fava bean salad. Sweet corn, tender fava beans, sharp red onion and fragrant sage combine for a bright, flavorful salad that’s perfect on a warm day.
Hello, everyone!
Each summer I eagerly await the first fava beans at the farmer’s market. They’re a seasonal treat I can’t usually find at the supermarket, so I go straight to local growers when they’re available.
In cooler climates like mine in Massachusetts, favas are a mid-summer crop. In milder regions they appear in spring, and in places with temperate weather they can be found almost year‑round. Wherever you live, when favas are in season they pair especially well with other spring and summer vegetables such as peas, asparagus and fresh corn.
Because fava beans require peeling—first you split open each fuzzy pod to remove the beans, then you slip the inner skin off each bean—the yield can feel small compared to the effort. But the bright flavor and tender texture are well worth the work. Enlist a friend to speed the process and make it more fun, or treat it as a relaxed kitchen project while you enjoy a drink and conversation.
To make this salad more substantial, combine favas with other fresh ingredients. Here I use corn, red onion and sage, dressed simply with olive oil and lemon for a clean, bright finish. The salad works well as a side dish alongside grilled fish or chicken or as part of a picnic spread.
Don’t be discouraged by the peeling—think of it as part of the seasonal ritual. A few batches of beans will yield enough for several plates of this lively salad.
If you try this Corn and Fava Bean Salad, please leave a comment with your experience and rating — I’d love to hear how it turned out!
– Happy Eating, Annemarie
Fresh Corn and Fava Bean Salad
30 mins
5 mins
35 mins
Ingredients
- 2 lbs fava bean pods
- 4 ears of corn
- 1/2 medium red onion, thinly sliced
- 8 sage leaves, thinly sliced
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp kosher salt
- Black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and prepare a bowl of ice water.
- While the water heats, split open the fava pods and remove the beans from their fluffy shells.
- Cook the fava beans in the boiling water for 2 minutes, then drain and plunge them into the ice water to cool.
- When cool, slip the beans from their inner skins. If a skin resists, gently slice it with a paring knife and remove.
- Cut the kernels from the ears of corn and place them in a medium serving bowl with the shelled fava beans, sliced red onion and sage.
- Whisk together olive oil, lemon juice, salt and pepper. Pour the dressing over the salad, toss to combine, and serve immediately.
