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Peruvian Bean Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Peruvian Bean Salad 2

Peruvian Bean Salad 2 is a staple on home tables across Peru, celebrated for its simplicity and hearty nature. This dish is prepared with cooked beans, finely chopped onion, and a generous splash of olive oil and vinegar, all brought together with fresh parsley and a pinch of fine sea salt. It's a straightforward yet flavorful salad that embodies the essence of Peruvian home cooking.

Typically enjoyed as a side dish or a light meal, this bean salad is a reflection of how Peruvian families cook and share food. The flavors are balanced and vibrant, with the olive oil and vinegar providing a rich backdrop to the earthy beans and fresh parsley. It's a dish that invites sharing and is perfect for gatherings, offering a taste of Peru's comforting culinary traditions.

Ingredients

  • 400 gcooked beans
  • 1onion
  • 80 mlolive oil
  • 2 tbspvinegar
  • parsley — chopped
  • to tastefine sea salt

Method

  1. Start by finely chopping 1 onion. Aim for small, even pieces to ensure they blend well with the beans and provide a consistent texture throughout the salad.
  2. In a large mixing bowl, combine the 400 g of cooked beans with the chopped onion. Use a bowl large enough to allow for gentle mixing without spilling.
  3. Pour 80 ml of olive oil over the beans and onion. The oil should coat the beans lightly, adding a rich, smooth texture to the salad.
  4. Add 2 tablespoons of vinegar to the mixture. The vinegar will provide a bright, tangy contrast to the richness of the olive oil, enhancing the flavors of the beans.
  5. Season the salad with fine sea salt to taste. Start with a small amount, mix, and taste, adding more if necessary until the flavors are balanced.
  6. Chop a handful of parsley finely and add it to the salad. The parsley will add a fresh, herbaceous note, complementing the other ingredients.
  7. Gently toss the salad using a large spoon or your hands, taking care to keep the beans intact. The goal is to evenly distribute the dressing and herbs without mashing the beans.
  8. Serve the Peruvian Bean Salad immediately with fresh bread. The salad should be at room temperature, allowing the flavors to meld together beautifully.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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