Uruguayan Bean Salad

Uruguayan Bean Salad Recipe
Randy Mayor; Melanie J. Clarke
In Uraguay and Argentina, this salad belongs to a roster of side dishes that accompany cocktails and steaks. It's traditionally made with poroto, a small dark, rectangular bean with an earthy flavor. Fava beans come closest in flavor, but you can also use kidney or pinto beans.

Yield:

6 servings (serving size: 2/3 cup bean salad)

Recipe from

Cooking Light

Nutritional Information

Calories 167
Caloriesfromfat 28 %
Fat 5.2 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 6.7 g
Carbohydrate 23.7 g
Fiber 6 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 353 mg
Calcium 34 mg

Ingredients

3 cups canned fava or kidney beans, drained and rinsed
1 cup chopped seeded tomato
3/4 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Preparation

Combine all the ingredients in a bowl, and toss gently.

Note:

September 2001
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