A vibrantly colored mix of beans, diced vegetables and chopped olives coated in a tangy olive oil and red wine vinegar dressing.

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2½ tablespoons extra virgin olive oil

2½ tablespoons red wine vinegar

1 teaspoon caster (superfine) sugar

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon dried oregano

1 tablespoon finely chopped flat-leaf parsley

½ clove garlic—minced

2 cups frozen fava beans (broad beans)

1 cup canned cannellini beans—rinsed and drained

1 cup canned chickpeas (garbanzo beans) beans—rinsed and drained

6 kalamata olives—finely chopped

½ red pepper—finely diced

¼ small red onion—finely diced

COOK the fava beans in rapidly boiling water for 4 minutes, then rinse under cold water. REMOVE the leathery outer skin from the fava beans and discard. PUT the olive oil, vinegar, sugar, salt, pepper, oregano, parsley and garlic in a screw-top jar and shake until well combined. PLACE the beans, olives, red pepper, and onion in a large bowl, then toss with the dressing until well combined.

Warm Bean & Chorizo Salad. White beans and green beans combine with chorizo sausage to create a simple and robust Spanish salad.   Tuscan Peasant Salad. A rough country salad of torn romaine lettuce, tomatoes, cannellini beans, mushrooms, ham and hard-boiled eggs dressed with a tangy vinaigrette.   Greek Fava Bean, Eggplant & Olive Stew with Feta. A richly-flavored Greek stew with fava beans, eggplant, zucchini, red pepper, potatoes and kalamata olives, served with crumbled feta cheese.

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