TLC Cooking "Emeril's Favas and Green Beans with Mint Vinaigrette"

Emeril's Favas and Green Beans with Mint Vinaigrette

Planet Green

YIELD 4 to 6 servings

INGREDIENTS

2 tablespoons	minced shallot
1/3 cup	unseasoned rice vinegar
1/3 cup	chopped fresh mint
2 tablespoons	grapeseed oil
2 tablespoons	flaxseed oil
1 1/2 teaspoons	sugar
Salt
1 pound	green beans
2 cups	fava beans, shelled*
1 1/2 cups	red teardrop tomatoes cut in half lengthwise
1	small cucumber, peeled, seeded and sliced into 1/2 inch slices
2 tablespoons	chopped fresh basil
2 tablespoons	chopped fresh cilantro

PREPARATION:

Combine the shallot, rice vinegar, mint, oils and sugar in a small bowl. Set aside. Bring a large pot of water to a boil. Once boiling, add salt and the green beans. Cook until tender about 4 minutes. Remove the beans from the boiling water to an ice bath. When the beans are cool enough to handle, remove them from the ice bath and toss them in 2 tablespoons of the vinaigrette. Add the fava beans to the boiling water and cook until tender, 4 to 5 minutes. Remove the beans from the boiling water to an ice bath. Cool the beans completely and then remove the outer shell.
In a large salad bowl, combine the green beans, fava beans, tomatoes and cucumbers and the remaining vinaigrette. Garnish with the basil and cilantro.
*Note: edamame can be substituted for fava beans if fava beans are unavailable.

This recipe appears in: Vegetarian

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