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Easy Bean Salad with Fritters

There are a lot of different salads out there, but this Paraguayan Bean Salad with Fritters is one of our favorites. It's just so good, and the best part is that it's inexpensive and really easy to make. The salad is very simple, with canned beans, hardboiled eggs, onion, tomatoes, salt, fresh lime juice, and mayo as the main ingredients.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 12
Calories: 324 kcal
Course: Main Course , Breakfast
Cuisine: Paraguayan

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

    Cup of Yum
  1. 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.
  2. Heat oil to 350 F in a medium saucepan or cast-iron skillet.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • 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. 
  • Bake them in the oven for 10-15 minutes or until they are heated and crispy. To serve, remove the salad and fritters from the refrigerator and bring them to room temperature. Arrange the fritters on a platter and serve them alongside the bean salad. If desired, you can make a fresh batch of dressing to drizzle over the salad before serving. Following these simple steps, you can store and reheat the bean salad and fritters and enjoy them again later.
  • Bake them in the oven for 10-15 minutes or until they are heated and crispy. To serve, remove the salad and fritters from the refrigerator and bring them to room temperature. Arrange the fritters on a platter and serve them alongside the bean salad. If desired, you can make a fresh batch of dressing to drizzle over the salad before serving. Following these simple steps, you can store and reheat the bean salad and fritters and enjoy them again later.
  • Make-Ahead
  • Make-Ahead
  • To make the bean salad with fritters ahead of time, prepare the fritter batter and bean salad as directed in the recipe. Fry the fritters and allow them to cool to room temperature. Store the fritters in an airtight container in the refrigerator for up to 24 hours. Store the bean salad and dressing separately in the fridge for up to 24 hours.
  • To make the bean salad with fritters ahead of time, prepare the fritter batter and bean salad as directed in the recipe. Fry the fritters and allow them to cool to room temperature. Store the fritters in an airtight container in the refrigerator for up to 24 hours. Store the bean salad and dressing separately in the fridge for up to 24 hours.
  • Before serving, bring the fritters to room temperature and reheat them in the oven as directed in the reheating instructions. Toss the bean salad with the dressing and adjust the seasoning as needed. Arrange the fritters on a platter and serve them alongside the bean salad. By following these steps, you can prepare the bean salad with fritters ahead of time and save time when you're ready to serve. Store everything properly and bring the fritters to room temperature before reheating and serving. Enjoy!
  • Before serving, bring the fritters to room temperature and reheat them in the oven as directed in the reheating instructions. Toss the bean salad with the dressing and adjust the seasoning as needed. Arrange the fritters on a platter and serve them alongside the bean salad. By following these steps, you can prepare the bean salad with fritters ahead of time and save time when you're ready to serve. Store everything properly and bring the fritters to room temperature before reheating and serving. Enjoy!
  • 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.