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Also known as broad beans, fava beans are native to North Africa and parts of Asia. If you cook the dried bean, you have to remove the outer shell before eating them (so don’t feel guilty about buying canned!). Fava beans are not as widely available as other beans, so if you can’t find them, feel free to substitute lima beans or edamame.

From Forks Over Knives – The Cookbook

Ingredients

  • 4 cups cooked fava beans, or two 15-ounce cans, drained and rinsed
  • 2 large tomatoes, chopped
  • 4 scallions (white and green parts), sliced
  • 1 large cucumber, peeled, halved, seeded, and diced
  • ½ cup finely chopped cilantro
  • 1 jalapeño pepper, minced (for less heat, remove the seeds)
  • Zest of 1 lemon and juice of 2 lemons
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon cumin seeds, toasted and ground
  • Salt and freshly ground black pepper to taste

Instructions

  1. Combine all ingredients in a large bowl and mix well. Chill for 1 hour before serving.

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Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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