Fava bean, green beans and mint salad

With fava beans in season, we get carried away with buying pounds and pounds of the stuff.  Normally, I steam them and just serve with cow-parsnip seeds sprinkled on top. But this go round I was inspired by the mint and parsley in my garden.

Fresh fava beans-shelled
green beans-cut into 1" pieces
fresh mint leaves
fresh parsley
chopped red onion or shallot
lemon juice (1 or  lemons to taste or depending on quantity. I use just 1 for 3 portions of salad)
garlic (chopped)
cumin seeds, toasted and ground
salt
olive oil
pecorino cheese grated (optional)

Shell the fava bans and steam over low heat until tender but still firm (about 20 minutes) with the lid on. In the last five minutes of the fave beans' cooking, add green beans to steam. If the beans are tasting close to done (still crisp), I like to turn off the heat and let the remaining heat of the water finish off the cooking.  Once the fava beans are cooled, you can peel the outer skin (it is tough and bitter tasting to me.)

Chop the leaves. In a bowl prepare the dressing of olive oil, lemon juice, garlic, cumin seeds, salt.  blend well with a small whisk.  Toss and mix with the beans, incorporate the leaves. Just before serving, sprinkle pecorino cheese.