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Egyptian Fava Bean Salad

It's been unusually warm here in the City of Trees this February. So warm, in fact, that I'm able to bike to work daily (it's almost unbearably cold in the morning and the ride home in the evening has me all sweaty). I average about 6 miles a day on the bike, which means my winter pounds are starting to shed. And the better I look naked in the mirror, the better my eating habits usually get.

This Fava Bean Salad is light and spring flavored cause it has all the flavors of spring - lemon, dill, and parsley. The fava bean, or broad bean to some, is a good source of dietary fiber, the impossible-for-a-vegan-to-get protein, phosphorus, copper, manganese, and folate - all these nutrients keep your hair and eyes in good shape, your bones and teeth strong, and your DNA pumping along.

Speaking of DNA (not really), I divided this bean (and it's actually a pea) salad into 4 servings and put it on top of a bed of mixed greens. I think the whole thing weighs in at roughly 250 calories per serving. It filled me up without making me feel Thanksgiving full and I felt super healthy (read super sexy because I'm being all healthy and shit) afterwards.

There is so much flavor in this bright Egyptian Fava Bean Salad. I promise you'll probably like it 90% of the time.



4 c cooked large fava beans
¼ cup olive oil
1/4 c minced parsley
1/4 c minced dill
1 tsp ground cumin
4 garlic cloves, minced
Juice of 1 lemon
salt and pepper, to taste
  1. Mix all ingredients together and let the flavors get to know each other for at least 30 minutes before serving.

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