This bean salad recipe comes courtesy of the South African Avocado Information Service’s Summer Avocado cookbook. The cookbook is available for free download and has some very creative and tasty avocado recipes. Speaking of avocado recipes, don’t forget to try out one of our favorites: Avocado and Black Bean Burritos.
Pasta, Avocado, and Minty Beans Salad
150g frozen fresh fava beans
150g frozen edamame (soybeans)
1 ripe avocado, cut into chunks
200g Greek Feta, crumbled
4 tbsp extra virgin olive oil or avocado oil
Juice of 1 lemon
Handful fresh mint leaves, roughly chopped
Salt and freshly ground black pepper
- Bring two pans of water to the boil. Add the edamame and fresh fava beans to one of the pans, cook for 5 minutes, then drain in a colander. When cool enough to handle, slip the fresh fava beans out of their skins, then discard the skins.
- Cook the pasta in the other pan of water as per pack instructions or until al dente. Drain and transfer to a warm serving dish.
- Whisk together the olive or avocado oil, lemon juice, and fresh mint. Season lightly.
- Lightly toss together with the fava beans, edamame, and avocado and scatter over the feta. Serve immediately
Yield: Serves 4