This Ensalada de Porotos con Cebolla Chilean Bean and Onion Salad is very popular in Chile, especially during the Spring before the new crop of beans are out, but the good weather gets everybody to turn on the BBQs.
In Chile, the costume is to use dry beans, this time, I found fresh pinto beans at the Farmer's Market and went with that.
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Ensalada de Porotos con Cebolla Chilean Bean and Onion Salad
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Salads
- Method: Raw
- Cuisine: Chilean
Description
A very traditional salad in Chile.
Ingredients
Units
- 1 cup pinto beans, soak overnight in water. If using fresh, don’t soak. You can also use canned
- 1 large onion cut half-moon as thin as possible
- salt, oil, lemon, and parsley to taste
Instructions
- Drain the beans. Cook the beans in salted water until they are soft but not mushy, between 40 minutes and 1 hour and a half. It depends on how old the beans are. Always try 3-4 beans before declaring them ready, and drain.
- Chop the onion in fine half-moons, soak for 10 minutes in cold water, drain and dry with a paper towel.
- Mix the beans and onion in a bowl, and dress in salt, lemon, and a little oil. Add, if desired, chopped parsley, try, adjust the seasoning, and serve.
