Uruguayan Bean Salad

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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
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
6
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ingredients
- 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
directions
- Combine all the ingredients in a bowl, and toss gently.
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RECIPE MADE WITH LOVE BY
@cookiedog
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@cookiedog
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"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"
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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.
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