This page is especially dedicated to Kurma's friends who do not partake of any animal-origin vegetarian foods, such as dairy products. Visit here again soon for more vegan recipes. For other recipes, click here.

Mexican Broad Bean Salad (Ensalada de Habas)

Dried broad beans, also called fava beans, are known by the name habas in Spanish. They appear in many dishes throughout South and Central America. In this simple but hearty salad from central Mexico, fava beans are combined with chopped tomatoes, chilies and fresh coriander leaves and drenched in a tangy lime juice and olive oil dressing. The skin is traditionally left on the beans, making them quite chewy. If you prefer, you may like to pop the beans out of their “jackets” before proceeding on with the recipe. For an authentic Mexican flavour, try to procure jalapeño chilies, and Mexican oregano. Fava beans are easily available from Mexican suppliers, or from Middle Eastern grocers, where they go by the name ful beans.

Bean soaking time: 24 hours
Preparation & cooking time: about 30 minutes
Serves: 4 - 6 persons

1¼ cups uncooked dried broad beans (fava beans) — any size or variety – soaked for 24 hour
4 tablespoons fresh lime juice or lemon juice
3 tablespoons virgin olive oil
½ teaspoon dried oregano
1½ teaspoons salt
¾ teaspoon yellow asafetida powder
3 jalapeño chilies, seeded and cut into julienne strips
3 tablespoons coarsely chopped fresh coriander leaves
1 cup finely-diced unpeeled tomatoes
3 tablespoons chopped fresh coriander leaves for garnish

Drain the beans, rinse them, and drain them again.

Remove the skins from the beans if you wish. The best way is to squeeze the bean hard, a little off- centre - it should pop out of its thick skin. If it resists, tear a little skin first. If you prefer a more authentic chewy texture, miss out this step.

Bring to the boil the beans in a 3 litre/quart saucepan with plenty of cold water over high heat. Reduce the heat and simmer the beans for about 15–20 minutes, or until they are soft. Drain the beans thoroughly, transfer to a serving bowl, and allow them to cool slightly.

Combine the lime juice, olive oil, oregano, salt and yellow asafetida powder in a small bowl.

Mix the chili strips, the chopped coriander leaves and the tomatoes with the beans.

Pour the dressing on the beans, mix well, and allow the salad to marinate for at least 45 minutes. Garnish with the extra chopped coriander and serve at room temperature.

From "Vegetarian World Food"  by Kurma Dasa, Chakra Press