This simple salad is designed to highlight the delightful spotted cargamanto beans. You can use either the red or white variety; both lose their mottled colors when cooked. Because these beans are so meaty, we use a dressing inspired by chimichurri, the Argentinean sauce for grilled meats.
Cooks' notes:
· Dried cargamanto beans are available at Latino markets and some supermarkets. Instead of using the quick-soak method, you can soak dried beans (without heating) overnight. · Bean salad is best eaten the day it is made.
