Rating: 3.5 stars
3 Ratings
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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

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

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

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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; cholesterol 0mg; iron 2mg; sodium 353mg; calcium 34mg.
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