Broad (Fava) Bean Salad

• 5 cups cooked fava beans, or two 15-ounce cans, drained and rinsed
• 2 large tomatoes, chopped
• 1 scallions (white and green parts), sliced
• 0.5 large cucumber, peeled, halved, seeded, and diced
• 0.25 cup finely chopped cilantro
• 0.5 jalapeño pepper, seeded and minced
• Zest of half a lemon and juice of 1 lemon
• 1 clove garlic, peeled and minced
• 0.5 tsp. cumin seeds, toasted and ground
• Salt and freshly ground black pepper to taste

Mix everything together in a large bowl and stick it in the fridge for an hour before serving.