SALAD & SOUP RECIPES
Looking for easy, simple and healthy Mexican recipes? Try these ones for salads and soups.
Salad & Soup Recipes
Fresh Broad Bean Salad
From 'Eat Mexico' by Lesley Tellez
Broad Beans are not nativly from Mexico, they were brought over by the Spaniards after the conquest, but were embraced into Mexican Cuisine as a result.Ingredients
- 1.8kg broad beans, their waxy inner skins intact
- Or 700g podded very young broad beans with the waxy skins still on
- ½ small onion, plus 2 tbsp diced
- 12 sprigs coriander, roughly chopped
- 2 tbsp mild olive oil
- Salt
Recipe
- Fill a small saucepan halfway with water. Add the onion half and ½ teaspoon salt and bring to the boil.
- Add the beans and reduce the heat to medium. Cook until the beans are tender, about 3-5 minutes depending on the bean size. Don’t overcook them otherwise the beans will turn mushy. Drain the beans and leave to cool to room temperature.
- Rinse the diced onion briefly in cold water. Drain and add to the beans, along with the chopped coriander and olive oil. Stir well and season with more salt. Serve immediately.
Monday to Thursday 9am to 5pm
