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Uruguayan Faba Bean Salad

This quick and easy faba bean salad is loaded with protein, fibre and flavour!
Pulses Faba Beans
Prep Time 10 minutes
Servings 4.75 cups
Print Recipe Cook Mode

Nutrition

Serving Size: 0.75 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 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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