Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 [[red onion], thinly sliced
- 12 oz. fava beans in pods
- 2/3 cup plain lowfat yogurt
- 1 teaspoon fresh mint, chopped
- 1 garlic clove, sliced
- 1/2 cucumber, peeled and sliced
Directions
1.To reduce pungency of onions, rinse slices briefly under running cold water and drain well.
2.Shell the favas and discard the pods.
3.In a medium saucepan, bring 2 quarts water to a boil and boil fava beans for 8 minutes or until tender.
4.Drain beans and rinse under cold water. Pierce the favas and squeeze them out of their outer white skins.
5.In a small bowl, combine yogurt, mint, garlic and cucumber. Add beans and onion and toss until well-coated then serve.