Fava-Bean Salsa

• 4 pounds fresh fava beans, shelled
• 4 plum tomatoes, diced
• 1/2 small red onion, peeled and diced small
• 1 medium jalapeno, seeded and minced
• 1 large clove garlic, peeled and minced
• 2 teaspoons red-wine vinegar
• 1 teaspoon kosher salt
• Freshly ground pepper to taste

1. Bring a large pot of water to a boil.
2. Add the fava beans and blanch until tender, about 3 to 4 minutes.
3. Drain and rinse under cold running water.
4. Slip the skins off and place beans in a medium-size bowl.
5. Mix in the tomatoes, onion, jalapeno and garlic.
6. Add the vinegar, salt and pepper and toss to combine.
7. Let stand for 30 minutes.
8. Use to top grilled chicken or swordfish.

fava beans, tomatoes, red onion, jalapeno, clove garlic, redwine vinegar, kosher salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4948 (may not work)