Uruguayan Bean Salad

From: realbirdlady

On Jul 4, 2008

An easy nutritious side dish. I used kidney beans, and dried parley, which turned out fine. The dish is mostly beans - I would double the amount of tomatoes next time for a lighter taste. We ate it chilled, with baked corn chips. I think this would transport well for a picnic or casual potluck.

From: Andi of Longmeadow Farm

On Jul 1, 2008

How great is this? Beans, onions, parsley, tomatoes? A marriage made in heaven for sure. I used pinto beans but followed the recipe exactly, except~I reduced the servings. I grabbed a fresh tomato from the garden, mixed with the oregano, crushed red pepper flakes, and EVOO. The vinegar was right on, and added a bit of tartness that was welcomed. Perfect cookie! Made for ZWT4 June 2008.

From: Kumquat the Cat's friend

On Jun 15, 2008

We enjoyed this, modified a bit to fit our tastes. I used fava (butter) beans, which we both really like. Reduced the olive oil, red pepper flakes and onion a bit, and increased the vinegar. So easy to make. I left it in the refrigerator to soak a couple of hours before dinner. The whole dish was gone in one meal between the two of us:D

From: Maryland Jim

On Jun 10, 2008

We really liked this recipe. I used both kidney beans and black beans only because we do!! Also used canned tomatoes because that was all I had but it turned out great in sprite of the canned tomatoes. Very refreshing and tasty. Will be making this again for sure. Made for ZWT4.