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Uruguayan Bean Salad Yum
Colorful, healthy and delicious Uruguayan Bean Salad. Traditionally this salad is served with cocktails and steaks, but is great with any meal.
Uruguayan Bean Salad
Course salad, side dish
Cuisine South American
Prep Time
10 minutes

Servings
Servings
Ingredients
  • 2 cups Small Red Kidney beans or Pinto Beans*
  • 1 Small Onion, finely chopped
  • 1 Medium Tomato, seeded and chopped
  • ¼ tsp Crushed Red pepper flakes
  • ½ tsp Dried Oregano
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 3 tbsp Parsley or cilantro, chopped
  • To taste Salt Pepper
Course salad, side dish
Cuisine South American
Prep Time 10 minutes
Servings
Servings
Ingredients
  • 2 cups Small Red Kidney beans or Pinto Beans*
  • 1 Small Onion, finely chopped
  • 1 Medium Tomato, seeded and chopped
  • ¼ tsp Crushed Red pepper flakes
  • ½ tsp Dried Oregano
  • 2 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 3 tbsp Parsley or cilantro, chopped
  • To taste Salt Pepper
Uruguayan Bean Salad
Instructions
  1. In a mixing bowl, combine all the ingredients. Toss gently until combined. Serve and Enjoy!!
Recipe Notes
  • Traditionally porotos or small dark, rectangular beans with an earthy flavor are used in this salad. Fava beans come closest in flavor, but kidney or pinto beans can also be used.
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