Substitute canned black-eyed peas, chickpeas or lima beans, to your taste. Serves 4-6, as a side dish.
1 lb cooked fava beans, canned or frozen (or another type of bean), rinsed and drained
1 scallion, thinly sliced (white and green parts)
1/2 red bell pepper, chopped
1 handful of fresh flat-leaf parsley, roughly chopped
Juice of one lemon
A bit of red wine vinegar or sherry vinegar, to taste
1 tsp Dijon mustard
Salt and fresh ground black pepper, to taste
1/4 cup extra virgin olive oil
Combine beans, scallion, bell pepper and parsley in a mixing bowl. In a small jar with a tight-fitting lid, combine remaining ingredients, and shake well. Pour the dressing over the bean mixture, and stir gently to incorporate all of the ingredients. Serve at room temperature or cold.