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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 1/2 x ca. 450 g | Unshelled fava beans |
| 1 | Ear shucked corn |
| 1/4 Tasse | cider vinegar |
| 2 Esslöffel | cilantro chopped, fresh |
| 1 Esslöffel | lime juice fresh |
| 1 Esslöffel | olive oil extra virgin |
| 1 1/2 Teelöffel | dijon mustard |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper |
| 1 Prise | red pepper ground |
| 1 | cloves garlic minced |
| 4 Tasse | Cooked orzo (1-1/3 cups uncooked pasta) |
| 1 1/3 Tasse | Vertically sliced red onion |
| 1 Tasse | carrot coarsely shredded |
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Shell fava beans.
Drop beans into a large saucepan of boiling water; cook 1-1/2 minutes. Drain and rinse under cold water. Remove the tough outer skin from beans.
Bring 6 cups water to a boil in a large saucepan. Add fava beans and corn; cover, reduce heat to medium, and cook 5 minutes or until tender. Drain and let cool slightly. Cut corn kernels from cob; set corn and beans aside.
Combine vinegar and next 8 ingredients (vinegar through garlic) in a large bowl; stir well. Add corn, beans, pasta, onion, and carrot; toss gently.
Per serving: 338 Calories; 4g Fat (10% calories from fat); 17g Protein; 61g Carbohydrate; 0mg Cholesterol; 255mg Sodium
used in place of favas.
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