Fava Bean and Mango Summer Salad

Summer is my favorite time of the year for so many reasons, the main one being the farmer’s markets. Being in Bend, Oregon, it’s so easy to find local, organic produce during the summer months. As I’ve mentioned in previous posts, eating local is one of the best things you can do for your health and for the health of the environment. When we eat local, we’re getting our food at the peak of its nutrition and cutting back on transport and the environmental costs that come along with it.

I’ve seen fava beans the last couple of times I’ve gone to the market, but refrained from buying them, because they look similar to green beans (I HATE GREEN BEANS). My curiosity finally pushed me to buy a few and OH MY GOODNESS I’m so glad I did. These beans are buttery and absolutely delicious – they taste nothing like a green bean. The prep work for them is a bit tedious, but it’s definitely worth it!

Fava Bean and Mango Summer Salad

Course Salad, Side Dish
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 4 servings


  • 1 cup raw fava beans taken out of pods
  • 1 mango chopped
  • 1 cup orange cherry tomatoes cut into halves
  • 1 cup raw corn cut off the cob
  • 1/2 cup green onions chopped
  • Pinch of salt
  • 3 tablespoons olive oil


  1. Bring a large pot of water to a boil.
  2. While your waiting for your water to boil, prepare an ice bath (large bowl of water with ice) that you will use to blanch your fava beans.
  3. Add the fava beans to the boiling water and boil for 1 minute.

  4. Immediately strain fava beans, then pour them into the ice bath to stop the cooking. Strain the fava beans again.

  5. After straining the beans, remove the outer skin from each bean.

  6. Place all ingredients in a bowl and toss until well-combined.

  7. Enjoy!

Recipe Notes

This would probably be even better if you added golden raisins for a bit more sweetness!

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