RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Fava Bean Salad: Ensalada de Habas - pareve
From Pat Gold's collection Pat Gold was a friend of mine, and she died about a year and a half ago. She worked very hard to help create this newsgroup. I am thrilled to be able to present some of the recipes she collected, as a memorial to her. Beth Greenfeld * * * * * * * * ENSALADA DE HABAS (FAVA BEAN SALAD) (serves 4) 2 rounded cups cooked, unpeeled fava beans 2 tablespoons finely chopped white onion 3/4 cup finely chopped unpeeled tomatoes 2 heaped tablespoons roughly chopped cilantro 1/4 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 TOPPING: 2 tablespoons roughly chopped cilantro, approximately 1/3 cup onion rings Chiles jalapenos en escabeche, left whole (optional) Mix all the ingredients together, except the topping, 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.
