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Ingredientes
- 2 c. (rounded) cooked unpeeled fava beans
- 2 Tbsp. Finely minced white onion
- 3/4 c. Finely minced unpeeled tomatoes
- 2 x Heaped Tbsp. roughly minced cilantro
- 1/4 tsp Dry oregano, Mexican, if possible
- 3 Tbsp. Fresh lime juice
- 2 Tbsp. Extra virgin olive oil
- 2 x Chiles jalapenos en escabeche, cut into strips Sea salt to taste
- 2 Tbsp. Roughly minced cilantro, approximately
- 1/3 c. Onion rings Chiles jalapenos en escabeche, left whole (optional)
Direcciones
- 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 possibly so before eating. Decorate with the cilantro and onion rings and whole chiles if you like. Serve at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 60 | 81% |
| Total Fat 6.84g | 9% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 103mg | 3% |
| Total Carbs 3.56g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.57g | 1% |
| Protein 0.48g | 1% |
