Brasileiro Bean Salad

Ingredients

• 400 gcooked beans
• 1onion
• 80 mlolive oil
• 2 tbspvinegar
• parsley — chopped
• to tastefine sea salt

Method

1. Start by finely chopping 1 onion. Aim for small, even pieces to ensure they blend well with the beans and do not overpower the salad. Place the chopped onion in a large mixing bowl.
2. Add 400 g of cooked beans to the bowl with the onions. Use a spoon to gently mix them together, ensuring the beans are evenly distributed with the onions. This will help the flavors meld together.
3. In a separate small bowl, combine 80 ml of olive oil and 2 tbsp of vinegar. Whisk them together until the mixture is well emulsified. This will create a balanced dressing that coats the beans evenly.
4. Pour the dressing over the bean and onion mixture. Sprinkle fine sea salt to taste, keeping in mind that the beans should be well-seasoned but not overly salty. Toss the salad gently with a large spoon, taking care to keep the beans intact and not mushy.
5. Finely chop a handful of parsley and add it to the salad. The parsley will add a fresh, herbal note to the dish. Gently fold the parsley into the salad, ensuring it is evenly distributed throughout.
6. Taste the salad and adjust the seasoning if necessary, adding more salt or vinegar to balance the flavors. The salad should have a bright, tangy taste with a hint of richness from the olive oil.
7. Serve the Brasileiro Bean Salad immediately with fresh bread. The salad should be cool, with a vibrant mix of colors from the beans, onions, and parsley, inviting everyone to share and enjoy.