Fava Bean Salad with Charred Scallions and Mint

Smoky Scallions, Fresh Beans

Fava beans have a firm, creamy bite and a slightly earthy flavor. In this salad, they’re joined by cucumber, mint, and lemon: fresh and juicy alongside the beans’ richness. The scallions get a quick turn in a hot, dry skillet, so the outside develops dark charred spots while the inside stays tender. A spoonful of yogurt loosely brings everything together; it’s not a heavy dressing that coats the ingredients.

Fresh fava beans are easiest to find in late spring and early summer. First, shell them, then, depending on their size and ripeness, you may also need to remove their tough outer skins. With young beans, the skin is often thin enough to leave on. Frozen beans are a practical choice out of season; use shelled fava beans and cook them until just tender. Taste one before draining: cooking times vary by size and brand.

A smoking-hot pan is important for the scallions. At a lower heat, they’ll mostly cook until soft, while a short burst of high heat gives you the desired charred spots. Turn the scallions regularly and remove them from the pan once they’re charred in places all over. Let them cool briefly before slicing. Toast the pine nuts separately in the same pan and keep an eye on them: they color quickly. Their crisp, nutty flavor adds contrast to the tender beans and creamy dressing.

Cut the cucumber into small pieces, but not so finely that it turns watery; that way, the salad remains a true chopped salad with distinct pieces. First whisk the yogurt, lemon, and olive oil into a smooth dressing, then gently mix it with the beans, cucumber, and scallions. Add the mint last so the leaves stay fresh. No pine nuts on hand? Coarsely chopped toasted almonds provide similar crunch. For a richer dressing, you can use Greek yogurt; thin it with a small splash of water if needed.

Serve the salad at room temperature as a side dish with grilled vegetables, or with flatbread to mop up the lemon-yogurt dressing. It also goes well alongside grilled chicken or fish, but doesn’t need another side dish to be satisfying. Store leftovers covered in the refrigerator and eat them within two days. The cucumber softens over time, so serving it fresh is best for maximum crunch.