Title: Ensalada De Habas (Fava Bean Salad)
Categories: Central, Mexico
Yield: 4 Servings

2 c (rounded) cooked unpeeled
-fava beans
2 tb Finely chopped white onion
3/4 c Finely chopped unpeeled
-tomatoes
2 Heaped tablespoons roughly
-chopped cilantro
1/4 ts Dried oregano, Mexican, if
-possible
3 tb Fresh lime juice
2 tb Olive oil
2 Chiles jalapenos en
-escabeche, cut into strips
Sea salt to taste

--------------------------------THE TOPPING--------------------------------
2 tb Roughly chopped cilantro,
-approximately
1/3 c 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 EAT-L Digest 24 Sep 96

From: Pat Gold

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