I don’t eat lettuce so I’m always on the lookout for non-lettuce salads. This recipe for a fava bean and carrot salad from my Healthy Latin Cooking cookbook was absolutely perfect. It was quick and easy to prepare and was a great summertime dish, what with ingredients like tomatoes, peppers, and cilantro (I don’t know about you but cilantro and peppers don’t scream out to me quite the same during the dregs of winter).
While the recipe notes that using fresh fava beans is best, I don’t always want to spend the time dealing with fresh beans (e.g. combing through for any undesirable ones, soaking them, etc). If you really want to stick with the whole quick and easy part of the recipe, just use canned fava beans. I’ll keep this post short and simple because well, that’s really all there was to this great recipe.
Fava Bean and Carrot Salad (Ensalada de habas y zanahorias)
recipe courtesy of Steven Raichelen’s Healthy Latin Cooking
3 cups canned Fava beans (be sure to drain the beans and rinse them well with cold water before using)
4 carrots sliced, 1/4 inch thick
Dash of salt
1 tomato, peeled, seeded, and chopped
1-3 Jalapeno chile peppers, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 clove garlic, minced
3 tablespoons lime juice
Dash of ground black pepper
1) Cook the carrots in a small amount of water in a large pot over high heat until just tender (sprinkle some salt on the carrots while cooking(. Drain once finished.
2) Transfer the beans and carrots to a medium serving bowl. Stir in the tomatoes, chile peppers, cilantro, garlic, lime juice, and black pepper. Toss to mix. Season with more salt, if desired.