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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Combine all the ingredients in a bowl, and toss gently.
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