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Uruguayan Bean Salad

Randy Mayor; Melanie J. Clarke
Yield 6 servings (serving size: 2/3 cup bean salad)
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.

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

Nutrition 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

How to Make It

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