Name: Uruguayan Bean Salad
Yield: 6 servings (serving size: 2/3 cup bean salad)
Ingredients: 3 cups canned fava or kidney beans, drained and rinsed; 1 cup chopped seeded tomato; ¾ cup finely chopped onion; ¼ cup chopped fresh flat-leaf parsley; 3 tablespoons red wine vinegar; 2 tablespoons extra-virgin olive oil; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper; ½ teaspoon freshly ground black pepper; ¼ teaspoon salt

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rstarrlemaitre

09/08/2013

The oregano and parsley are a fantastic combination, and I'd increase the amount of parsley so this is more like a tabbouleh with fava instead of bulgur. Fava beans are wonderfully meaty, and this was a great showcase for them. I wasn't wild about the raw onions, but everything else I'd leave the same.

Keiko123

10/14/2012

Easy to make, cheap, healthy and a bit "peppery" from the pepper and the bite of the parsley...husband who is from Latin America liked it. Next time I think I would add a chopped red and orange peppers..and maybe sub in cilantro for the parsley to add a different twist. One we will make again.

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Uruguayan Bean Salad

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