Ensalada de habas (fava bean salad)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | (rounded) cooked unpeeled fava beans |
| 2 | tablespoons | Finely chopped white onion |
| ¾ | cup | Finely chopped unpeeled tomatoes |
| 2 | Heaped tablespoons roughly chopped cilantro | |
| ¼ | teaspoon | Dried oregano, Mexican, if possible |
| 3 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Olive oil |
| 2 | Chiles jalapenos en escabeche, cut into strips | |
| Sea salt to taste | ||
| 2 | tablespoons | Roughly chopped cilantro, approximately |
| ⅓ | cup | Onion rings |
| Chiles jalapenos en escabeche, left whole (optional) | ||
Directions
THE TOPPING
In this salad the inner skin is left on and in this case the flavor is better; they are a little chewy , but it is worth it.
Mix all the ingredients together, except the toping, and set aside to marinate for an hour or so before eating. Decorate with the cilantro and onion rings and whole chiles if desired. Serve at room temperature.
Posted to EAT-L Digest 24 Sep 96 From: Pat Gold <plgold@...>
Date: Wed, 25 Sep 1996 14:22:02 -0700
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