Ingredients
1 cup fresh fava beans (from about 20 pods)
2 teaspoons canola oil
2 tablespoons finely diced white onion
1 English cucumber, peeled, seeded, and coarsely chopped
Kosher salt and freshly ground black pepper
1 cup fresh corn kernels (from about 2 ears)
1/2 cup diced red bell pepper
2 teaspoons chopped fresh tarragon
Preparation
Blanch the fava beans in boiling water for 3 minutes. Drain well. When the beans are cool enough to handle, remove their skins. Set the beans aside.
Heat the canola oil in a large skillet over low heat. Add the onion and cook until transparent but not brown, about 5 minutes.
Raise the heat to medium and add the cucumber. Season lightly with salt and pepper. Cook until the cucumber is tender, about 6 minutes. If the onion begins to brown, add a tablespoon or two of water and continue cooking.
Add the corn and cook 1 to 2 minutes. Add the fava beans and bell pepper. Season and cook 2 minutes more, until tender. Stir in the tarragon and serve.
