Serves 4| Hands-On Time: | Total Time:
- Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans.
- Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook an additional 2 minutes.
- Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.
- Per Serving
- Calories 226
- Calcium 19mg
- Carbohydrate 36g
- Cholesterol 0mg
- Fat 9g
- Fiber 6g
- Iron 2mg
- Protein 7mg
- Sat Fat 1g
- Sodium 614mg
What does this mean? See Nutrition 101 .
Break each ear of uncooked sweet corn in half, then stand each half on end in a baking dish or large bowl. With a paring knife, slice downward to remove the kernels from the cob. Transfer the kernels to a container or resealable plastic bag and freeze for up to 3 months.