Randy Mayor; Melanie J. Clarke
6 servings (serving size: 2/3 cup bean salad)

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.

Ratings & Reviews

rstarrlemaitre's Review

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

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

July 26, 2012