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Uruguayan Faba Bean Salad

This quick and easy salad is loaded with protein, fibre and flavour!


  • 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


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


  • Faba beans are also known as Fava beans or broad beans and can be found in the Ethnic foods section of the store.
  • Can’t find Faba beans at the grocery store? Swap them for broad beans, chickpeas or lima beans.
  • You can use 1 Tbsp (15 mL) chopped fresh oregano instead of dried.

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