Salads
Bolivian Fava Bean Salad
Ingredients
- - 400g (2 2/3 cups) fresh or dried fava beans, cooked and peeled
- - 1/2 red onion, thinly sliced
- - 1 tomato, diced
- - 50g (1/3 cup) crumbled queso fresco
- - 2 tbsp lime juice
- - 2 tbsp olive oil
- - 1 locoto or mild red chilli, finely diced (optional)
- - Fresh parsley, chopped
- - Salt to taste
Method
- If using dried fava beans, soak overnight, then boil until tender, about 45-60 minutes; drain and peel the outer skins.
- Combine the cooked beans with onion, tomato and cheese in a large bowl.
- Whisk together lime juice, olive oil and salt, then toss with the bean mixture.
- Add diced chilli if using, and finish with chopped parsley before serving.
Introduction: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking.
Cultural Background: Fava beans (habas) have been cultivated in the Andes for centuries and are a staple of highland cooking. This simple, fresh salad is a common accompaniment to grilled and roasted meats at family lunches across the Bolivian highlands.
Tips: Peeling the tough outer skin from each bean, though tedious, gives a far more pleasant, tender salad.
Variations: Add boiled corn kernels for a heartier version common in Cochabamba. Vegetarian / Vegan Note Naturally vegetarian; omit cheese for a vegan version.
Storage: Refrigerate for up to 2 days.
Reheating: Serve cold; not intended to be reheated.
Nutrition: Per serving (approx.): 210 kcal, 12g protein, 8g fat, 24g carbohydrate.
FAQs:
Q: Can I use canned or frozen fava beans?
A: Yes, frozen fava beans work well and only need a brief blanch; drain well before mixing.