Mint salads are a refreshing way to wind down from a hot day!
3 cups shelled fresh fava beans (about 2 1/2lbs in pod)
1 tsp plus 2 tbsp oilve oil, divided
2 medium red onions, chopped
fine sea salt
generous handful of mint, roughly chopped (about 1/2 cup)
Cook fava beans with 1 tsp oil in unsalted boiling water until tender, about 6 to 8 minutes, then drain. Cook onions in remaining 2 tbsp olive oil in a medium skillet over medium heat, stirring frequently until just crisp-tender. About 4 minutes. Add beans and cook until heated through, then toss with salt and pepper. Add mint. Serve immediately.