Uruguayan Bean Salad

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

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 28%
  • Fat: 5.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.7g
  • Carbohydrate: 23.7g
  • Fiber: 6g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 353mg
  • Calcium: 34mg


  • 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


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