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Fava Bean and Orzo Salad

3 1/2 lb Unshelled fava beans
1 Ear shucked corn
1/4 c Cider vinegar
2 tb Chopped fresh cilantro
1 tb Fresh lime juice
1 tb Extra-virgin olive oil
1 1/2 ts Dijon mustard
1/2 ts Salt
1/4 ts Black pepper
1 ds Ground red pepper
1 Clove garlic, minced
4 c Cooked orzo (1-1/3 cups uncooked pasta)
1 1/3 c Vertically sliced red onion
1 c Coarsely shredded carrot


Shell fava beans.

Drop beans into a large saucepan of boiling water; cook 1-1/2 minutes. Drain and rinse under cold water. Remove the tough outer skin from beans.

Bring 6 cups water to a boil in a large saucepan. Add fava beans and corn; cover, reduce heat to medium, and cook 5 minutes or until tender. Drain and let cool slightly. Cut corn kernels from cob; set corn and beans aside.

Combine vinegar and next 8 ingredients (vinegar through garlic) in a large bowl; stir well. Add corn, beans, pasta, onion, and carrot; toss gently. Yield: 8 servings (serving size: 1 cup).




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