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- 180 g dried beans (preferably large beans)
- 1 onion
- A little oil
- A little vinegar
- A pinch of salt
- A pinch of pepper
- Fresh parsley, finely chopped
Begin by soaking the dried beans in water overnight. The beans should be soft and swollen before cooking, ensuring a tender texture once prepared for the salad.
Next, cook the soaked beans in a large pot of water for about an hour, or until tender. Once they are fully cooked, drain the water and set aside.
Allow the beans to cool down to room temperature, which will make them more suitable for mixing with the other ingredients and ensure a fresh, chilled salad.
Thinly slice the onion and add it to the cooled beans in a large bowl. The onion should be finely chopped to enhance the salad’s flavor profile without overwhelming it.
Add oil, vinegar, salt, and pepper to taste. Stir everything gently until the dressing evenly coats the beans, and adjust the seasoning to your personal preference.
Finally, sprinkle the chopped fresh parsley over the salad and mix again. The parsley will add a burst of color and freshness, completing this simple, flavorful dish.
