Leila restaurant chef Alex Awad cooks up fava bean salad.
Soak fava beans (2 cups) in water overnight (enough to cover them).
When ready to cook boil on low for 3 hours.
Add chopped parsley, lemon juice (juice of one lemon), one clove of fresh chopped garlic, a pinch of salt, chopped tomato (1/2 medium sized), chopped onion (1/4 cup medium) and mix. Toss with olive oil (2 tbsp) and serve. Can enjoy hot or cold.