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
- 3 cups canned fava beans or 3 cups kidney beans, drained and rinsed
- 1 cup chopped seeded tomatoes
- 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 flakes
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- Combine all the ingredients in a bowl, and toss gently.
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!
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.
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.