Colombian 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 other ingredients. This will help distribute the onion's flavor throughout the salad without overpowering it.
2. In a large mixing bowl, combine 400 g of cooked beans with the chopped onion. Use a bowl that gives you enough room to toss the salad without spilling. The beans should be cool to the touch, which will help them hold their shape during mixing.
3. In a small bowl, whisk together 80 ml of olive oil and 2 tbsp of vinegar. This mixture will serve as the dressing, adding richness and a hint of acidity to balance the flavors. Add fine sea salt to taste, starting with a small pinch and adjusting as needed.
4. Pour the dressing over the beans and onion in the mixing bowl. Use a spatula or large spoon to gently toss the ingredients, ensuring the beans are evenly coated without breaking them apart. The goal is to maintain the integrity of the beans while distributing the dressing evenly.
5. Chop a handful of fresh parsley and add it to the salad. The parsley should be finely chopped to release its aroma and blend seamlessly with the other ingredients. Toss the salad once more, gently folding in the parsley to add a fresh, herbal note.
6. Taste the salad and adjust the seasoning if necessary, adding more salt or vinegar to suit your preference. The flavors should be balanced, with the beans absorbing the dressing and the onion providing a subtle bite.
7. Serve the Colombian Bean Salad immediately with fresh bread on the side. The salad should be vibrant, with the beans glistening from the olive oil and the parsley adding a pop of green. This dish is best enjoyed fresh, with the flavors mingling together on the plate.