This Easy Uruguayan Bean Salad recipe blends butter or fava beans with cherry tomatoes, yellow onion, flat-leaf parsley, red wine vinegar and olive oil for a delicious Uruguay side dish.
Have you ever come across a recipe that was so simple you thought there was no way it could be good?
That’s like this Uruguayan Bean Salad recipe.
So, if you are looking for easy Uruguayan recipes, here is a very easy one that 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 simple 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 South American salad.
The internet tells me that “poronto beans” are traditional for this Uruguay side 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 the Recipe!
- 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.
Amount Per Serving: Calories: 96|Total Fat: 7g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 4g|Cholesterol: 5mg|Sodium: 146mg|Carbohydrates: 8g|Fiber: 2g|Sugar: 2g|Protein: 2g|
Nutrition information has been auto-calculated for your convenience.
For more Latin & South American recipes, check out this section of my recipe index, or this board on Pinterest!
June 2, 2014 | Last Updated on April 22, 2020 by Linda