Uruguayan Faba Bean Salad
This quick and easy salad is loaded with protein, fibre and flavour! It typically accompanies grilled steaks in Uruguay or Argentina and is a great side or main dish at any BBQ meal!
- Pulse
- Faba Beans
- Prep Time
- 10 minutes
- Makes
- 4 ¾ cups (1.175 L)
Nutrition
- Serving Size 3/4 cup (175 mL)
- Calories 148
- Fat 5 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Carbohydrate 21 g
- Fibre 7 g
- Sugars 4 g
- Protein 7 g
- Sodium 271 mg
- Potassium 406 mg
- Folate 34 mcg
- Iron 2 mg
Ingredients
- 3 cups (750 mL) canned or cooked Faba beans, drained & rinsed (see tips)
- 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 possible
- 1 tsp (5 mL) dried oregano (see tips)
- 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.
tips
- Faba beans are also known as Fava beans or broad beans and can be found in the Ethnic foods section of the store.
- 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.
- Can’t find Faba beans at the grocery store? Swap them for broad beans, red kidney beans or pinto beans.
- You can use 1 Tbsp (15 mL) chopped fresh oregano instead of dried.
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