Ingredients
| Quantity | Ingredients |
|---|---|
| 2 cups | shelled fava beans |
| 2 cups | sugar snap peas, trimmed |
| 1 cup | shelled green peas |
| 1/4 cup | thinly sliced fresh mint |
| 1/2 cup | prosciutto, thinly sliced |
| 3 tbsp | red wine vinegar |
| 1 tbsp | extra vitgin olive oil |
| 2 tsp | Dijon mustard |
| 1/4 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
Directions
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.
Makes 8 servings (serving size: 1/2 cup)
Nutrition information: CALORIES 99(29% from fat); FAT 3.2g (sat 0.7g,mono 1.4g,poly 0.4g); PROTEIN 6.6g; CHOLESTEROL 6mg; CALCIUM 44mg; SODIUM 267mg; FIBER 4g; IRON 1.9mg; CARBOHYDRATE 11.7g
Source: find.myrecipes.com