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Fava Bean, Epazote & Carrot Salad (Ensalada de habas y zanahorias)
By Chef Steven Raichlen

Fava Bean, Epazote & Carrot Salad (Ensalada de habas y zanahorias)


8 cups Water
2 cups Fava Beans shucked
2 sprigs Dried Epazote (optional)
4 Organic Carrots sliced
1/4 inch thick
1 teaspoon Salt
1 Organic Tomatoes peeled seeded and chopped
2 Jalapeno Chile seeded and finely chopped (wear plastic gloves when handling)
1/4 cup Cilantro chopped
1 clove Organic Garlic minced
3 tablespoons Lime Juice
1/4 teaspoon Fresh Ground Black Pepper


Bring the water to a boil in a large pot over high heat.

Add the beans and epazote (if using).

Cook for 6 minutes.

Add the carrots and ½ teaspoon of salt.

Cook for 2 minutes, or until the beans and carrots are just tender.

Drain, rinse with cold water, and drain well.

Pull the skins off the beans.

Transfer the beans and carrots to a medium serving bowl.

Stir in the tomatoes, jalapeno peppers, cilantro, garlic, lime juice and black pepper.

Toss to mix.

Season with remaining salt, if desired.