Recipe - Ensalada De Habas (Fava Bean Salad)

2 cup (rounded) cooked unpeeled
fava beans
2 tablespoon Finely chopped white onion
Three fourths cup Finely chopped unpeeled
tomatoes
2 Heaped tablespoons roughly
chopped cilantro
One fourth teaspoon Dried oregano, Mexican, if
possible
3 tablespoon Fresh lime juice
2 tablespoon Olive oil
2 Chiles jalapenos en
escabeche, cut into strips
Sea salt to taste

THE TOPPING
2 tablespoon Roughly chopped cilantro,
approximately
1/3 cup Onion rings
Chiles jalapenos en
escabeche, left whole
(optional)

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 EATL Digest 24 Sep 96

From: Pat Gold plgold@IX.NETCOM.COM

Date: Wed, 25 Sep 1996 14:22:02 0700