Colorful, healthy and delicious Uruguayan Bean Salad. Traditionally this salad is served with cocktails and steaks, but is great with any meal.
Happy New Year to all of you. Hope you guys and a good holiday season. We had lot of fun with my mom and sisters family visiting us. Now that the much anticipated holidays have come and gone, we are slowly getting back to routine. Today we are starting the first Blogging marathon of the new year and my theme for this week is ‘Explore the Southern Hemisphere’. First up is this healthy Uruguayan Bean Salad.
Valli not only challenges us with her themes, but also helps us brush up on our geography. So I learnt quite a bit from this week’s theme. I knew Southern Hemisphere referred to all the countries below the equator. But I never really paid attention to which countries were actually in there.First recipe is from Uruguay, a country in South America which is entirely in the Southern Hemisphere. It is known for the lush green inland and beach lined coast. Today’s recipe is from the Global kitchen cookbook.
This Uruguayan Bean Salad is generally served with cocktails and steaks. It’s traditionally made with porotos, small dark, rectangular beans with an earthy flavor. Fava beans come closest in flavor, but kidney or pinto beans can also be used.
I used small red kidney beans to make this simple and easy salad. It’s flavored with red wine vinegar, dried oregano and parsley. I served it with our south Indian meal and thoroughly enjoyed it.
Here are few more Salad recipes from around the world that you might like: