Fava Bean Salad

• 1 (19 ounce) can fava beans or 2 cups young fresh fava beans, out-of-the pod and steamed
• 1 medium English cucumber, coarsely chopped
• 1 large roma tomato, coarsely chopped
• 1 cup pitted kalamata olive, chopped
• 1 medium red onion, finely chopped
• 1 head romaine lettuce, finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons dried sweet basil leaves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup flat leaf parsley, finely chopped
• coarse-ground black pepper
• sea salt

1. Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
2. For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
3. Shake jar until dressing ingredients are thoroughly mixed.
4. Pour dressing over salad and mix ingredients until well coated.
5. Refrigerate at least 1 hour before serving.
6. Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
7. Makes 4 main dish or 6 side-dish servings.
8. Variations on a Theme: If fava beans are not available or not in season, substitute 2 cups cooked cannellini (white kidney) or Great Northern white beans in the recipe.

fava beans, cucumber, roma tomato, olive, red onion, romaine lettuce, extra virgin olive oil, red wine vinegar, sweet basil, oregano, thyme, flat leaf parsley, coarseground black pepper, salt

Taken from www.food.com/recipe/fava-bean-salad-59084 (may not work)