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.
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
How to Make It
Combine all the ingredients in a bowl, and toss gently.