Summer Salad with Tomato, Corn & Fava Beans

BLR Featured Recipe

Yields 8 servings.

  • 2 Tbsp lime juice
  • 2 Tbsp olive oil
  • 1 1/2 C frozen corn
  • 1 large avocado (diced)
  • 2 C frozen fava beans (fresh if available)
  • 1 C cherry tomatoes (quartered)
  • Salt & pepper (season to taste)


In a small bowl, whisk together the olive oil and lime juice until the dressing is smooth and emulsified. Season with salt, pepper and any of your favorite herbs to taste. Bring a pot of boiling water to a boil. Before adding the fava beans, prepare an ice bath next to the stove to blanch the fava beans and corn after you cook it; this stops the cooking process to prevent the vegetables from overcooking. Add frozen fava beans and corn to boiling water and cook for about 3 minutes, or as directed on the package. Blanch in ice water and transfer to a large bowl. Add diced avocado, cherry tomatoes and dressing. Mix gently to combine. Serve over your favorite greens if desired or top with fresh basil. Enjoy!

Per portion: 151 calories, 11g carbs, 6g protein, 10g fats, 4g fiber