Uruguayan Bean Salad

3 Reviews
ADD YOUR REVIEW
Randy Mayor; Melanie J. Clarke
Yield
6 servings (serving size: 2/3 cup bean salad)
September 2001
RECIPE BY Cooking Light

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.

Ingredients

  • 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

Nutritional Information

  • Calories 167
  • Caloriesfromfat 28%
  • Fat 5.2g
  • Satfat 0.6g
  • Monofat 3.3g
  • Polyfat 0.5g
  • Protein 6.7g
  • Carbohydrate 23.7g
  • Fiber 6g
  • Cholesterol 0.0mg
  • Iron 2mg
  • Sodium 353mg
  • Calcium 34mg

How to Make It

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

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Ratings & Reviews

rstarrlemaitre's Review

saracat
September 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's Review

Keiko123
October 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.

saracat's Review

rstarrlemaitre
July 26, 2012
N/A