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Peruvian Bean Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Peruvian Bean Salad 3

Peruvian Bean Salad 3 finds its roots in the everyday kitchens of Peru, where home cooks embrace the essence of simplicity and flavor. This dish is a staple at family meals, where it is prepared with intuition rather than strict measurements, each cook adding their own touch. The salad is a reflection of the Peruvian approach to food—generous in its use of ingredients and meant to be shared around a bustling table.

The salad offers a harmonious balance of creamy beans and the crisp bite of onion, all enveloped in the richness of olive oil and the tangy lift of vinegar. A scattering of parsley adds freshness, while fine sea salt is adjusted by hand to enhance these flavors. This is a salad meant to be enjoyed as it is made—simple, honest, and full of heart.

Ingredients

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

Method

  1. Start by finely chopping 1 onion. Use a sharp knife to ensure even pieces, which will blend well with the beans. Place the chopped onion in a large mixing bowl.
  2. Add 400 g of cooked beans to the bowl with the onions. Ensure the beans are well-drained and cool to the touch, as this will help them absorb the dressing better.
  3. In a small bowl, whisk together 80 ml of olive oil and 2 tbsp of vinegar until they are well combined. This mixture will serve as the dressing, providing a balance of richness and acidity.
  4. Pour the dressing over the beans and onions. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering them.
  5. Gently toss the salad using a large spoon or your hands. Be careful to mix thoroughly while keeping the beans intact to maintain their texture.
  6. Finely chop a handful of parsley and scatter it over the salad. The parsley will add a fresh, herbal note that complements the other ingredients.
  7. Serve the Peruvian Bean Salad immediately, accompanied by slices of fresh bread. The salad should be vibrant and aromatic, ready to be shared at the table.
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.

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