To reduce pungency of onions, rinse slices briefly under running cold water and drain well.

Shell the favas and discard the pods.

In a medium saucepan, bring 2 quarts water to a boil and boil fava beans for 8 minutes or until tender.

Drain beans and rinse under cold water. Pierce the favas and squeeze them out of their outer white skins.

In a small bowl, combine yogurt, mint, garlic and cucumber. Add beans and onion and toss until well-coated then serve.