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