Categories: Salads, Italian, Vegetarian 
      Yield: 4 servings 
  
      8 oz Dried fava beans, soaked 
      1 ea Onion, quartered 
  1 1/4 ts Salt 
      2 ts Lemon juice 
      2 tb Olive oil 
  1 1/2 tb Parsley 
    1/2 ts Salt 
           Pepper 
      1 ea Garlic clove, minced 
  
  Drain the beans & slip them out of their skins.  Set the skinned 
  beans in a pot with the onion & just enough water to cover.  Turn the 
  heat to medium, bring to a boil, add salt & reduce to a simmer. 
  Cover & cook until the water has almost evaporated & the beans are 
  tender & pulpy, 20 to 25 minutes. 
  Drain the beans.  Mix together the lemon juice, olive oil, parsley, 
  salt & pepper.  Toss with the garlic & the cooked beans. 
  Serve as part of an antipasto plate or as we would serve a potato 
  salad.