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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (142g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 149 | ||
| Calories from Fat 44 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.0g | 7% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 104mg | 4% | |
| Potassium 347mg | 9% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 5.5g | 21% | |
| Sugars 3.3g | ||
| Protein 7.0g | 14% | |
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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
SERVES 6
Ingredients
- 3 cups canned fava beans 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 flakes
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
Directions
1
Combine all the ingredients in a bowl, and toss gently.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Beans
- Cuisine > South American > Argentinean
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: realbirdlady
On Jul 4, 2008
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.
From: Andi of Longmeadow Farm
On Jul 1, 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.
From: Kumquat the Cat's friend
On Jun 15, 2008
We enjoyed this, modified a bit to fit our tastes. I used fava (butter) beans, which we both really like. Reduced the olive oil, red pepper flakes and onion a bit, and increased the vinegar. So easy to make. I left it in the refrigerator to soak a couple of hours before dinner. The whole dish was gone in one meal between the two of us:D
From: Maryland Jim
On Jun 10, 2008
We really liked this recipe. I used both kidney beans and black beans only because we do!! Also used canned tomatoes because that was all I had but it turned out great in sprite of the canned tomatoes. Very refreshing and tasty. Will be making this again for sure. Made for ZWT4.
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