Chinese Bean Salad

Ingredients

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

Method

1. Begin by finely slicing 1 onion. Use a sharp knife to achieve thin, even slices, which will ensure the onion blends well with the beans without overpowering them. Place the sliced onion in a bowl of cold water for about 5 minutes to mellow its sharpness and bring out a sweeter flavor. Drain and pat dry with a clean kitchen towel.
2. In a large mixing bowl, combine 400 g of cooked beans with the prepared onion slices. The beans should be tender but still hold their shape, providing a satisfying texture to the salad. If the beans are straight from the fridge, allow them to sit at room temperature for a few minutes to lose their chill, which will help them absorb the dressing better.
3. In a small bowl, whisk together 80 ml of olive oil and 2 tbsp of vinegar until well combined. The olive oil should be of good quality, as it will impart a rich flavor to the salad. Taste the dressing and adjust with fine sea salt to your preference, keeping in mind that the beans will absorb some of the salt.
4. Pour the dressing over the beans and onions in the mixing bowl. Use a large spoon or salad tongs to gently toss the ingredients together. Be careful not to mash the beans; the goal is to coat them evenly with the dressing while keeping them intact.
5. Finely chop a handful of parsley and sprinkle it over the salad. The parsley adds a fresh, herbal note that complements the richness of the olive oil and the tang of the vinegar. Toss the salad gently once more to distribute the parsley evenly throughout.
6. Transfer the salad to a serving dish, ensuring it looks vibrant and inviting. Serve immediately with slices of crusty bread on the side, allowing diners to scoop up the salad and enjoy the flavors together. This dish is best enjoyed fresh, as the textures and flavors are at their peak.