Ensalada de habas y zanahorias
(Broad Bean, Epazote and Carrot Salad) Recipe

Origin: Mexico      Period: Traditional

Ingredients

2l water
400g broad (fava) beans
2 sprigs dried epazote
4 carrots, sliced 0.5cm thick
1 tsp salt
1 large tomato, peeled, de-seeded and chopped
2 jalapeño chillies
30g fresh coriander, chopped
1 garlic clove, minced
3 tbsp lime juice
¼ tsp freshly-milled black pepper

Ensalada de habas y zanahorias
(Broad Bean, Epazote and Carrot Salad) Preparation:

Method:

Add the water to a large pot and bring to the boil. Once boiling add the beans and epazote and cook for about 6 minutes. At this point add the carrots and half the salt. Cook for a further two minutes (or until the carrots are just tender). Drain and rinse with cold water. Remove the skins from the beans and transfer the beans and carrots to a large serving bowl. Stir-in the tomatoes, chillies, coriander, garlic, lime juice, black pepper and slat. Toss to mix and serve immediately.

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