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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.

Recipe by Cooking Light September 2001


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

6 servings (serving size: 2/3 cup bean salad)


Ingredient Checklist


Instructions Checklist
  • Combine all the ingredients in a bowl, and toss gently.


Nutrition Facts

167 calories; calories from fat 28%; fat 5.2g; saturated fat 0.6g; mono fat 3.3g; poly fat 0.5g; protein 6.7g; carbohydrates 23.7g; fiber 6g; iron 2mg; sodium 353mg; calcium 34mg.