Fava Bean, Radish, and Corn Salad

Name: Fava Bean, Radish, and Corn Salad
Yield: 4 servings
Ingredients: 1 1 1/2 cups shucked fava beans; 1 2 tablespoons extra-virgin olive oil; 1 1 shallot, minced; 1 1 1/2 cups corn kernels; 1 8 breakfast radishes, sliced on the bias; 1 2 tablespoons chopped chives; 1 1 tablespoon chopped fresh basil; 1 1 tablespoon fresh lemon juice; 1 Salt and freshly ground black pepper

From the kitchen of Carly

Fresh fava beans, sweet corn, and peppery radishes come together in this bright, crunchy salad. A shallot-infused olive oil and fresh basil make it sing. Simple enough for weeknight dinner, elegant enough to bring to a potluck.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 cups shucked fava beans
12 tablespoons extra-virgin olive oil
11 shallot, minced
11 1/2 cups corn kernels
18 breakfast radishes, sliced on the bias
12 tablespoons chopped chives
11 tablespoon chopped fresh basil
11 tablespoon fresh lemon juice
1Salt and freshly ground black pepper

Instructions

Cook the fava beans in a pot of simmering salted water for 2 to 3 minutes or until cooked al dente. Drain in a colander and shock immediately in a bowl of ice water to stop the cooking. Drain and place in a medium mixing bowl.
Place 1 tablespoon of the olive oil in a preheated sauté pan. Add the shallots and cook over medium heat for 1 minute or until the shallots are translucent. Add the corn to the pan and cook for 3 minutes or until the corn is just cooked. Remove from the heat and cool to room temperature.
Add the corn, radishes, chives, basil, lemon juice, and remaining olive oil to the bowl with the fava beans. Mix until thoroughly combined, then season to taste with salt and pepper.
Equally divide the salad between four bowls and enjoy. The salad can be served at room temperature or chilled.