Have you ever come across a recipe that was so stupidly simple you thought there was no way it could be good?
That’s like this Uruguayan Bean Salad. Lucky for you, I’m here to tell you that it IS indeed good. In fact, it’s *super* good.
This is definitely going to be my new go-to side dish for tacos, fajitas, and pretty much anything that has that south-of-the-border flavor.
Like I said, it’s stupidly simply to put together. I wanted to make this with fava beans, but, alas, I could not find any. I’m kind of obsessed with fava beans since we got back from Greece (more on that later!), so I was disappointed that I couldn’t find anywhere in my local markets.
I decided to go with butter beans for this, which taste like heaven and totally rock in this dish.
The internet tells me that “poronto beans” are traditional for this dish, but I don’t even know what that is so I’m guessing you might not either. They seem to be small brown beans, similar to kidney beans.
I guess what I’m saying is you could make this with fava beans, butter beans, kidney beans, poronto beans, or just about whatever you like. Sometimes we have to get creative with ingredients, right?
This is one of those dishes that gets better the longer you let it sit in your fridge, so if you can remember to make it ahead of time I’d highly recommend doing so. If not, it will still be good. Either way, just make it.
Okay, hop to it!
Here’s Your Recipe!
The Wanderlust Kitchen
15 minPrep Time
15 minTotal Time
- 2 (14.5 ounce) cans butter or fava beans, drained and rinsed
- 1 cup halved cherry tomatoes
- 3/4 cup finely chopped yellow onion
- 1/4 cup chopped flat-leaf parsley
- 3 Tablespoons red wine vinegar
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Toss the beans, tomatoes, onion, and parsley together in a large bowl.
- In a small bowl, whisk together the vinegar, oil, oregano, cayenne, pepper, and salt. Pour over the bean mixture and toss well to coat.
- Let rest at room temperature for one hour before serving. Refrigerate leftovers.
For more Latin & South American recipes, check out this section of my recipe index, or this board on Pinterest!