Purtumute is a colourful South American side dish that brings with it a bright fresh flavor. Our theme this week is South American and this salad provides a punch of flavor with the sweet corn, creamy beans, fresh cilantro and hint of acid.
Purtumute = South American Bean Salad
We found a recipe for a Purtumute originating, according to TasteAtlas, out of Amazonas, Peru. Finding a recipe for this salad proved to be a challenge, so using ingredients that were listed on a few sites we started experimenting. We’re not claiming this is an authentic recipe for Purtumute but if anyone out there has one, please share it so we can repost and compare!
We used canned beans and frozen corn, sine it’s too early for fresh corn. If you have fresh corn, especially if it was grilled, take the cooked kernels off the cob and add it to the salad. It will add another dimension and additional sweetness. Choose good quality, low sodium beans if you are using canned.
Adjust your salt, oil and vinegar to your own taste. We recommend putting the salad together and letting it sit for an hour before serving. This will allow the shallots to mellow and the vinegar to permeate the salad. It will be more balanced. You can make this a day or two before serving. It makes a great dish to bring to a party or is perfect for a quick lunch.
Beans are a great way to add protein and fiber to your diet. You don’t always have to eat them hot. They make a great addition to any salad. Adding fresh herbs will brighten beans in any salad. Rinsing canned beans removes some of their saltiness and any tin-flavored residue.
| This recipe is part of our South American Dinner. |
Purtumute (South American Bean Salad)
Ingredients
- 1 can Black Beans rinsed
- 1 can White or Navy Beans rinsed
- ¾ cup Corn
- ½ Shallot sliced
- ½ cup Roughly Chopped Cilantro including tender stems
- 2 Tbsp Red Wine Vinegar
- 1 Tbsp Olive Oil
- Salt to taste
Instructions
- In a large bowl combine the rinsed black and white beans, corn, shallot and cilantro
- Drizzle the red wine vinegar and olive oil over the top and taste, add salt if needed
- Let the salad sit for approximately 1 hour prior to serving to allow it to come together, re-taste and add more salt, oil or vinegar if needed
- Store covered in fridge for up to 3 days
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