Grilled Fava Bean, Purple Corn, & Pea Shoot Salad

It’s like Spring in a bowl…no joke. This salad came to me while I was perusing the produce at Whole Foods and found fresh fava beans, multi-colored radishes, sweet purple corn, & pea shoots. YES PLEASE! All I had to do was decide what kind of salad dressing would not overcome all of these fresh flavors! Alone for dinner since the hubby is away on a work trip, I messed around with a few different dressings and settled on a light mustard vinaigrette with capers to salt it up a bit. Try this dish for a seriously nutritious bowl of Springtime!  But first, check out these gorgeous Peonies!

For the Simple Salad:

  • 1- 1 1/2 cup(s) pea shoots, well cleaned
  • 1/2 cup fresh fava beans
  • 1/2 cup purple corn, off of the cob
  • 1/2 cup multicolored radishes, cleaned & thinly sliced
  • 2 tsp avocado oil
  • Himalayan crystal salt, to taste

For the Mustard-Caper Vinaigrette:

  • 1 TB cold-pressed hemp oil
  • 1 TB Dijon mustard, organic & gluten-free
  • 2 tsp capers, roughly chopped
  • 1 lemon, juiced
  • Himalayan crystal salt, to taste

To Make:

In a cast-iron skillet, pour the avocado oil in and heat it up for 30 seconds over medium heat. Toss in the fava beans and corn and lightly salt them- cook for roughly 6-7 minutes. Meanwhile, prep the dressing by simply mixing all of the ingredients together in a small bowl. Arrange washed pea shoots in a bowl with the sliced radishes. Top this with the bean mixture and then the dressing- lightly mix!




RecipesAshley Pettit