This salad usually accompanies grilled steaks in Uruguay. It is traditionally made using Poronto Beans but this recipe we substitute for Cannellini Beans.

2 Cans(15.5 oz.) of GOYA® Cannellini Beans, drained and rinsed

1 cup chopped seeded Tomato

¾ cup finely chopped Onion

¼ cup chopped of Fresh Flat Parsley

3 tablespoons of GOYA® Red Wine Vinegar

2 tablespoons of GOYA® Extra Virgin Olive Oil

½ teaspoon of GOYA® Dried Oregano

½ teaspoon of GOYA® Red Pepper Flakes

¼ teaspoon of GOYA® Black Pepper

1/4 teaspoon of GOYA® Adobo with Pepper

1 teaspoon of GOYA® Garlic

1 Envelope of GOYA® Salad & Vegetable Seasoning

1.	Combine all the ingredients in a bowl, and toss gently.