Fava, Sweet Pea, and Sugar Snap Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Mint and green peas are a classic spring combination. If you're a fan of edamame, use it in place of either the green peas or fava beans.
Ingredients
- 4 pounds unshelled fava beans (about 2 cups shelled)
- 2 cups sugar snap peas, trimmed
- 1 cup shelled green peas (about 1 pound unshelled)
- 1/4 cup thinly sliced fresh mint
- 2 ounces prosciutto, thinly sliced (about 1/2 cup)
- 3 tablespoons red wine vinegar
- 1 tablespoon extravirgin olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.
- Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well.
Stop Second-Guessing Every Meal
Get Your Personal Guide - $9Not sure what to eat for PCOS?
Take a 60-second quiz and get a personalized 7-day meal plan.
Take the Quiz
Comments
Register or log in to add a comment