2 cup (rounded) cooked unpeeled fava beans
2 tbsp Finely chopped white onion
3/4 cup Finely chopped unpeeled tomatoes
2 Heaped tablespoons roughly chopped cilantro
1/4 tsp Dried oregano, Mexican, if possible
3 tbsp Fresh lime juice
2 tbsp Olive oil
2 Chiles jalapenos en escabeche, cut into strips
Sea salt to taste
THE TOPPING
2 tbsp Roughly chopped cilantro, approximately
1/3 cup Onion rings
Chiles jalapenos en escabeche, left whole (optional)
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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. |
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