Fava Bean and Sautéed Mushroom Salad

Ingredients

• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Dijon mustard (1 tablespoon)
• Olive oil (1/3 cup)
• Lemon juice (3 tablespoons)
• Fresh parsley (1/4 cup, chopped)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/2, thinly sliced)
• Mushrooms (1 cup, sliced and sautéed)
• Fava beans (2 cups, shelled and cooked)

Instructions

1. Bring a pot of salted water to a boil. Add the shelled fava beans and cook for 3-4 minutes until they are tender but still bright green. Drain the beans and immediately rinse them under cold water to stop the cooking process.
2. In a pan, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender. Season with a pinch of salt and pepper.
3. In a large bowl, mix the cooked fava beans, sautéed mushrooms, sliced red onion, halved cherry tomatoes, and chopped fresh parsley.
4. In a separate bowl, prepare the vinaigrette. Whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until well combined.
5. Drizzle the vinaigrette over the salad. Toss gently to ensure that all the ingredients are evenly coated.
6. Cover the salad and let it marinate in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
7. Before serving, give the salad a quick toss. Serve chilled for a refreshing and nutritious dish.