Fava Bean Salad - cooking recipe

Ingredients

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

Preparation

Combine fava beans, chopped cucumber, tomato, olives, red onion, romaine, and parsley in a bowl.
For the dressing, combine olive oil, red wine vinegar, water, and the remainder of the spices in a lidded jar.
Shake jar until dressing ingredients are thoroughly mixed.
Pour dressing over salad and mix ingredients until well coated.
Refrigerate at least 1 hour before serving.
Serve salad on top of extra romaine or butter lettuce leaves for an attractive presentation.
Makes 4 main dish or 6 side-dish servings.
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.