Yucca Salad with Mojo. (GF, vegan). Serves 8. Ingredient: • 1kg of peeled cassava, I love fresh cassava, but if you don't know it or have not worked with it, it can be difficult to pick and peel, that's why I'm recommending the frozen one; It is always well chosen, comes peeled and clean. • 1 1/2 cups of lima beans (habas) • 3 diced tomatoes • 1 medium chopped onion For the mojito: • 3 garlic cloves, minced almost pure • ½ cup of cilantro chopped small • ½ cup of parsley chopped small • 1/4 cup of olive oil • ¼ cup orange juice • juice of a lemon • Salt and pepper Preparation: Place the cassava in a pot with plenty of water to boil for about 25 min. Prepare the mojo, mixing all the ingredients. 15 minutes before removing the cassava, add the peeled lima beans to the water, check the cassava, it should be soft but firm, when you see it ready, drain it let it cool for a bit, cut it into small pieces still warm, and mix with the mojo sauce. Cut the tomatoes into squares and the onions. Let the cassava mixture cool at room temperature, once cold you can mix the tomato, and lima beans.