Peruvian Fava Bean And Tomato Salad

• 1/2 pound queso fresco small dice
• 3 pounds fava beans in the pods
• 1 pound tomatoes seeds removed, small dice
• 1/2 pound red onion halved, heart removed, rinsed in cold water, finely diced
• boiling water Choclo, Peruvian corn kernels, blanched in, *see note above in About section
• 4 ounces extra-virgin olive oil
• 3 limes Mexican, juiced
• 1/4 cup white vinegar
• leaves Huacatay, or cilantro, finely chopped, to taste
• salt
• pepper

1. Shell the fava beans and blanch in boiling water (seasoned with salt). Immerse in an ice bath and remove the outer skin from the beans. Set beans aside.
2. Transfer the chopped ingredients to a bowl with the cooked fava beans and corn. Mix all the ingredients with the lime juice, vinegar and olive oil. Season to taste with salt and pepper and huacatay or cilantro.
3. Serve chilled.

fava beans, tomatoes, red onion, boiling water, extravirgin olive oil, white vinegar, salt, pepper

Taken from www.yummly.com/recipe/Peruvian-Fava-Bean-and-Tomato-Salad-1672486 (may not work)