Fava and Butter Bean Salad

Chef John's quick and easy recipe for fava and butter bean salad with mint is a refreshing crowd-pleaser.

Rated 4.7 from 7 votes

1 1/2 cups shelled fava beans

1/2 lemon, juiced, or more to taste

1 clove garlic, crushed

1 pinch red pepper flakes, or to taste (optional)

salt and ground black pepper to taste

1/4 cup olive oil, divided

1 (14 ounce) jar butter beans, rinsed and drained

1/2 cup diced roasted red peppers

2 tablespoons chopped fresh mint

Bring a large pot of lightly salted water to a boil. Add the fava beans and cook until skins are translucent and easy to pull away, about 6 minutes. Transfer beans with a slotted spoon to a bowl of ice water; cool to room temperature, 1 to 2 minutes. Squeeze each bean at one end to remove the bean from it's skin; discard skins and reserve beans.

Whisk lemon juice, garlic, red pepper flakes, salt, and black pepper together in a large bowl; slowly whisk 2 tablespoons olive oil into lemon juice mixture until dressing is thick and emulsified.

Stir fava beans, butter beans, roasted red peppers, and mint into dressing; toss to coat beans completely. Drizzle remaining olive oil over the top and season salad with salt and black pepper. Cover and refrigerate until flavors blend, at least 1 hour.

Fava and Butter Bean Salad

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