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Warm Fava Bean & Pea Salad

Total Time

Prep: 55 min. Cook: 25 min.


12 servings

This is a springtime staple in my house; my mom has been making it forever. I know that when the favas are at the market I can always find this refreshing and tasty salad in her fridge! If fresh favas or peas are not available, frozen is fine — but if you use frozen favas, be sure to take off the tough outer skin. —Francesca Ferenczi, New York, New York.
Warm Fava Bean & Pea Salad Recipe photo by Taste of Home


  • 3 cups shelled fresh fava beans (about 4 pounds unshelled) or 1 package (28 ounces) frozen fava beans, thawed
  • 8 cups shelled fresh peas (about 8 pounds unshelled) or 8 cups frozen peas (about 32 ounces)
  • 3 tablespoons olive oil, divided
  • 4 ounces diced pancetta
  • 8 shallots, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.)
  2. For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.)
  3. In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings.
  4. In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

Warm Fava Bean & Pea Salad Tips

How do you prepare fava beans?

Fava beans take a little work, but are worth it for their sweet and slightly nutty taste. To prepare fava beans, shuck them twice: first, shuck the pod that opens to reveal four or five beans, and then shuck each bean separately from their waxy exterior. Shucking the second layer is entirely up to you! Italian and Spanish recipes typically leave them on, but most restaurants in the U.S. will remove them.

Is it safe to eat raw fava beans?

It is safe to eat raw fava beans when they are small and tender. When fava beans are in season they tend to come in small, medium and large sizes. The small are younger, and tend to be fine for snacking raw, but the medium and large beans will need some cooking to help tenderize them for eating.

What other fava bean recipes can I try?

Fava beans can be treated very similarly to chickpeas in your favorite recipes. They can be blended into a hummus, taste great as an avocado toast mash, and used in hearty bean soups. Try subbing them or adding them to our best bean-based vegetarian recipes.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
<b>Editor's Note: </b>Three cups frozen shelled edamame may be substituted for fava beans; prepare according to package directions.

Nutrition Facts

3/4 cup: 293 calories, 7g fat (2g saturated fat), 8mg cholesterol, 282mg sodium, 49g carbohydrate (35g sugars, 8g fiber), 10g protein.

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