Purtumute (South American Bean Salad)
This version of a South American Bean Salad originating in Peru is an easy and colorful side dish full of beans, shallot and fresh cilantro.
Pin Recipe
Servings :8
Calories: 135kcal
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
Notes
Poor-Too-Moo-Tae
You can use dried beans, using the instructions on the package to hydrate. Allow them to cool before assembling salad.
You can use frozen corn for this, allow it to thaw before adding to the salad. Alternatively if you have an extra cob of leftover grilled corn removing the kernels and using this in the salad would be awesome!
Adjust the vinegar and oil to your taste.
NOTE: This is our version of a Purtumute Salad using locally available ingredients and varies slightly from the traditional version.
Nutrition
Calories: 135kcal | Carbohydrates: 22g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 402mg | Fiber: 6g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg
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