Uruguayan Bean Salad
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This salad is usually an accompaniment in Argentina or Uruguay. It is traditionally made using Poronto Beans but this recipe substitutes fava or you can subtitute with pinto or kidney beans as well. From Cooking Light Sept. 2001

SERVES 6

• 3 cups canned fava beans or kidney beans, drained and rinsed
• 1 cup chopped seeded tomato
• 3/4 cup finely chopped onion
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

Combine all the ingredients in a bowl, and toss gently.