Sichuan Fava Bean, Pea Sprout & Radish Salad

This fresh and spicy salad features fava beans, which besides adding heft to this radish salad are a main ingredient in the iconic chili bean paste of Sichuan province. Look for frozen favas with Hispanic foods or in the freezer section in your supermarket. If you want an even more substantial salad, just double the sauce and add cooked sweet potato glass noodles.

Prep Time:
25 mins
Total Time:
25 mins
4 servings


  • 1 cup frozen shelled fava beans, lima beans or edamame (5 ounces)

  • 1 small clove garlic, minced

  • 1 tablespoon water

  • 2 tablespoons flakes/sediment from Sichuan chili oil (see Tips)

  • 2 teaspoons Sichuan peppercorn oil (see Tips)

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon reduced-sodium soy sauce

  • 1 teaspoon Zhenjiang black vinegar (see Tips)

  • 1 teaspoon honey

  • Pinch of kosher salt plus 1/4 teaspoon, divided

  • 3 large red radishes, julienned

  • 4 cups pea or radish sprouts

  • 1 scallion, thinly sliced


  1. Cook beans according to package directions. Drain and rinse under cold water. Pat dry.

  2. Meanwhile, mix garlic and water in a medium bowl. Let stand for 3 minutes. Add flakes/sediment from chili oil, peppercorn oil, sesame oil, soy sauce, vinegar, honey and a pinch of salt; mix well.

  3. Toss radishes with the remaining 1/4 teaspoon salt and let stand for 3 minutes. Squeeze most of the moisture out of the radishes, then add them to the dressing. Add sprouts, scallion and the beans; gently toss to coat.


Tips: Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.

Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.

Zhenjiang black vinegar: Sometimes labeled "Chinkiang," this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.

Nutrition Facts (per serving)

122 Calories
5g Fat
16g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 122
% Daily Value *
Total Carbohydrate 16g 6%
Dietary Fiber 4g 14%
Total Sugars 5g
Added Sugars 1g 2%
Protein 5g 9%
Total Fat 5g 6%
Saturated Fat 1g 4%
Vitamin A 1844IU 37%
Vitamin C 44mg 49%
Folate 11mcg 3%
Sodium 225mg 10%
Calcium 37mg 3%
Iron 2mg 11%
Magnesium 17mg 4%
Potassium 210mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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