There are a lot of different salads out there, but this Paraguayan Bean Salad with Fritters (Ensalada de Poroto con Tortillas) is one of our favorites. It's so good, and the best part is that it's inexpensive and easy to make. The salad is simple, with the main ingredients and canned beans, hardboiled eggs, onion, tomatoes, salt, fresh lime juice, and mayo.
The key to this salad’s success is the fritter, which is also very simple - made from cheese, flour, egg, and milk. These tasty little fritters are fried until they are golden brown and crunchy. You'll be hooked once you have this Paraguayan combination of Bean Salad and fritters!
How to Make Bean Salad with Fritters
Note: The full instructions are provided in the recipe card below.
In a large bowl, whisk the eggs until very foamy, and add salt, cheese, flour, and milk. Whisk together all ingredients until no lumps remain. The batter should be smooth.
Stir in the chopped green onions—heat oil to 350 F in a medium saucepan or cast-iron skillet. Holding a sauce ladle about 1 inch above the hot oil, quickly drop a big spoonful into a frying pan in the oil ( about 3" to 4" diameter. * Generally, three to 4 at a time in a regular-sized pan.
Fry them in batches until golden brown on the first side for about 2 minutes; carefully turn and continue frying until golden brown on the second. Remove from oil and transfer to a plate with paper towels.
Put beans in a colander in the sink and shower them under cold water; although canned black beans are ready to eat, they should be drained and rinsed first to wash off some slippery slimes and eliminate excess sodium.
Set aside in the colander to drain all the liquid. Once completely drained, combine all of the ingredients for the bean salad, except the hard-boiled eggs, in a large mixing bowl. Then, gently fold in the hardboiled eggs. Enjoy!
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📖 Recipe
Easy Bean Salad with Fritters
Ingredients
For the Fritters:
- 4 eggs , room temperature
- 2 cups of cheese ( any semi-soft cheese)
- 3 cups all-purpose flour
- 2 cups milk or water or a combination of both
- 1 cup finely chopped fresh green onions
- 3 teaspoons Kosher salt ( to taste)
- Oil for frying
For the Bean Salad:
- 5 canned (15.25 oz ) Black Beans * No seasoned*
- 5 fresh Tomatoes , cut in half and finely sliced
- 1 large onion , cut in half and finely sliced
- 5 hard-boiled eggs sliced
- Kosher salt / ground black pepper to taste
- Juice from 2 lime
- ½ cup mayo; adjust to taste
- ⅓ cup finely chopped fresh green onions.
Instructions
- Fritters: In a large bowl, whisk the eggs until very foamy, and add salt, cheese, flour, and milk. Whisk together all ingredients until no lumps remain. The batter should be smooth. Stir in the chopped green onions.
- Heat oil to 350 F in a medium saucepan or cast-iron skillet.
- Holding a sauce ladle about 1 inch above the hot oil, quickly drop a big spoonful into a frying pan in the oil ( about 3" to 4" diameter. * Generally three to 4 at a time in a regular-sized pan.
- Fry them in batches until golden brown on the first side for about 2 minutes; carefully turn and continue frying until golden brown on the second side. Remove from oil and transfer to a plate with paper towels.
- Bean Salad: Put beans in a colander in the sink and shower them under cold water; although canned black beans are ready to eat, they should be drained and rinsed first to wash off some of the slippery slimes and get rid of excess sodium. Set aside in the colander to drain all the liquid.
- Once completely drained, combine all of the ingredients for the beans salad, except the hard-boiled eggs, in a large mixing bowl. Then, gently fold in the hardboiled eggs. Enjoy!
Notes
- To store: The bean salad and fritters, cover the salad with plastic wrap or a lid and store it in the refrigerator for up to 3 days. Next, place the fritters in an airtight container and store them in the fridge for up to 3 days.
- To reheat: The fritters preheat the oven to 350°F (175°C) and place the fritters on a baking sheet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
