Total Time
Prep 10 mins
Cook 0 mins

This salad usually accompanies grilled steaks in Argentina or Uruguay. It is traditionally made using Poronto Beans but this recipe substitutes fava or you can subtitute with pinto or kidney beans as well. Posted for ZWT IV. From Cooking Light Sept. 2001

Ingredients Nutrition


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

So easy and refreshing! This was great. I get tired of the same old salads, so this will be a great way to change up the rotation. Thanks for sharing!

Starrynews February 02, 2009

An easy nutritious side dish. I used kidney beans, and dried parley, which turned out fine. The dish is mostly beans - I would double the amount of tomatoes next time for a lighter taste. We ate it chilled, with baked corn chips. I think this would transport well for a picnic or casual potluck.

realbirdlady July 04, 2008

How great is this? Beans, onions, parsley, tomatoes? A marriage made in heaven for sure. I used pinto beans but followed the recipe exactly, except~I reduced the servings. I grabbed a fresh tomato from the garden, mixed with the oregano, crushed red pepper flakes, and EVOO. The vinegar was right on, and added a bit of tartness that was welcomed. Perfect cookie! Made for *ZWT4* June 2008.

Andi of Longmeadow Farm July 01, 2008