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Peruvian Bean Salad

Serves 4 to 6 Salad vegetarian, Salads

Peruvian Bean Salad

Peruvian Bean Salad is a staple of home kitchens across the country, a dish that transcends regions while staying rooted in the familiar comfort of family meals. It is prepared with a simplicity that honors each ingredient, making it a common feature on tables for everyday lunches or casual gatherings. This salad is a true reflection of how Peruvian families cook, balancing flavors with an intuitive touch.

Expect each bite to deliver a satisfying blend of textures and tastes, where the creaminess of beans meets the crisp bite of onion, all enveloped in the richness of olive oil and the tang of vinegar. The subtle yet distinct fragrance of parsley elevates the dish, while a generous hand with salt brings it all together, capturing the essence of a home-cooked meal.

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 a balanced flavor throughout the salad. Place the chopped onion in a bowl of cold water for about 10 minutes to mellow its sharpness.
  2. While the onion is soaking, rinse 400 g of cooked beans under cold water if they are canned, then drain them well. This step helps to remove any excess salt or preservatives and keeps the beans fresh and firm.
  3. In a large mixing bowl, combine the drained beans and the soaked, drained onion. Use a bowl that gives you enough space to toss the salad without spilling.
  4. Chop a handful of fresh parsley leaves finely. Add them to the bowl with the beans and onion. The parsley will add a fresh, herbaceous note to the salad.
  5. Prepare the dressing by whisking together 80 ml of olive oil and 2 tbsp of vinegar in a small bowl or jar. Season the dressing with fine sea salt to taste, starting with a small pinch and adjusting as needed. The balance of oil and vinegar should create a harmonious blend that lightly coats the beans.
  6. Pour the dressing over the bean mixture. Toss the salad gently using a large spoon or your hands, being careful to keep the beans intact. The goal is to evenly distribute the dressing without breaking the beans.
  7. Taste the salad and adjust the seasoning if necessary, adding more salt or vinegar to suit your preference. The salad should taste fresh and well-balanced, with a slight tang from the vinegar and a hint of saltiness.
  8. Serve the Peruvian Bean Salad immediately with crusty bread. The salad is best enjoyed fresh, with the flavors vibrant and the textures crisp.
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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