If you can get your hands on fresh fava beans this Spring at your local farmer’s market, this is the recipe you make!  Courtesy of Cooking Light magazine, this delectably fresh springtime salad is filled with healthy vegetables and tossed with buttery walnuts, salty Pecorino Romano cheese and a light lemon vinaigrette.

Also known as broad beans, fava beans are found in soft green-hued pods and contain tender beans hidden in a thin skin.  To remove the shells of the beans all you need to do is blanch the fava beans in boiling water before peeling off their thin skins and adding into your salad.  If you can’t find fava beans no worries, cooked lima beans (which is what I had on hand) or even shelled edamame will work just fine.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/fava-bean-salad-50400000134149/)

Tagged: Cooking Light magazine, edamame, fava bean salad, fava beans, fennel, fennel salad, lemon juice, lima beans, Pecorino Romano cheese arugula, radish salad, radishes, spring, spring vegetables, vegetarian, walnuts