This week we are cooking with Fresh Shell Beans, chosen by Ellen. Ellen grows these in the summer in her garden in Iowa and freezes them. While I don’t grown them in the summer, I can find them bagged in the fresh frozen section at my local grocery store. I saw this recipe for a salad made from fresh Fava beans that I wanted to try for this post. I couldn’t find Favas in the frozen section, and no fresh ones to be found this time of year, so I substituted Lima beans for the Fava beans. I made Carrots & Fava Bean Salad. Here is the recipe I used if you would like to make it for yourself: click here.
The ingredients: Fava beans (I used Lima beans), carrots, cheddar cheese, hard boiled egg, cider vinegar, walnut oil, sweet mustard, salt, pepper, and fresh basil.
I followed the recipe for the most part, making only a half recipe and substituting Lima beans for the Fava beans, I figured they were just littler cuter versions and would probably work nicely. It all comes together quickly. It is a beautiful dish with the added advantage that it tastes even better Day 2 and Day 3 when the flavors have had a chance to mingle a bit. I enjoyed it for lunches on top of salad greens, Mark isn’t fond of Lima beans so I had this one all to myself. It’s definitely a good way to serve Lima beans and since I still have a partial bag in the freezer, I’m sure I will make it again soon as we are riding out the winter just waiting for fresh spring vegetables to be back in season.
To see what the others made with their Fresh Shell Beans, you can click on the members’ blogs listed here: Peggy, Margaret, Ulrike, Donna, Ellen, and Nancy,
Next up are Mushrooms, chosen by Nancy, posting date on February 12. If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made!