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Uruguayan Faba Bean Salad

Uruguayan cuisine is influenced by Italian and Spanish flavours. This quick and easy salad is loaded with protein, fibre and yummy Mediterranean flavour!
Pulses Faba Beans
Prep Time 10 minutes
Servings 6 servings
Print Recipe Cook Mode

Nutrition

Serving Size: 1 serving (about 3/4 cup/175 mL) Calories: 148 Total Fat: 5 g Carbohydrate: 21 g Fibre: 7 g Sugars: 4 g Protein: 7 g Sodium: 271 mg Potassium: 406 mg Iron: 2 mg

Ingredients

  • 3 cups (750 mL) canned or cooked Faba beans, drained & rinsed (see notes)
  • 1 medium tomato, chopped
  • 3/4 cup (175 mL) finely chopped onion
  • 1/4 cup (60 mL) chopped fresh flat leaf parsley
  • 3 Tbsp (45 mL) red wine vinegar
  • 2 Tbsp (30 mL) canola oil, cold pressed, if available
  • 1 Tbsp (15 mL) chopped fresh oregano or 1 tsp (5 mL) dried
  • 1/2 tsp (2 mL) crushed red pepper
  • 1/2 tsp (2 mL) black pepper
  • 1/4 tsp (1 mL) salt

Directions

  • In a medium-sized bowl, combine all ingredients and toss gently. Refrigerate until ready to serve.

Notes

  • Faba beans are also known as Fava beans or broad beans and can often be found in the International Foods section of the store or markets that specialize in Mediterranean cuisine.
  • Can't find Faba beans at the grocery store? Swap them for broad beans, red kidney beans or pinto beans.
  • A 19 oz (540 mL) can of beans, drained & rinsed, yields 2 cups (500 mL) cooked beans. A 14 oz (398 mL) can yields 1 1/4 cups (300 mL) cooked beans.

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