Recipe: Turkish Salad

This is one of my favorite summer recipes: It requires no cooking, and it's a light, cool dish that's perfect for a fast-and-easy lunch or a light supper. I adapted this recipe from Almost Turkish, a fellow BlogSpot that's well worth the surf. If you'd like to check out the original recipe, you can find it here.

Turkish Salad

Ingredients:

1 tablespoon olive oil
1 tablespoon lemon juice
1 - 3 teaspoons bottled minced garlic
1 tablespoon dried mint
1 tablespoon dried parsley
1 tablespoon dried dill weed
1/2 cup feta cheese
1 (14-ounce) can fava beans, drained (see Cook's Notes)
2 cups frozen peas, thawed

Directions:

Combine olive oil, lemon juice, garlic, mint, parsley, and dill weed in a small bowl. Place fava beans and peas in a medium bowl. Drizzle beans and peas with dress, and add feta. Stir gently to combine.

For best results, refrigerate at least 2 hours, or until chilled.

Cook's Notes:

Look for canned fava beans in Mediterranean, Indian, or Middle Eastern markets. If you can't find them, you can replace them with your favorite firm-textured bean. Fava beans are similar in flavor to kidney beans, but I prefer to use large butter beans.