Eastern European Bean Salad 2

Ingredients

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

Method

1. Start by finely chopping 1 onion. Use a sharp knife to ensure even pieces, which will blend seamlessly with the beans. Place the chopped onion in a large mixing bowl, as this will be the vessel for combining all ingredients.
2. Add 400 g of cooked beans to the bowl with the onion. If the beans are canned, rinse them under cold water to remove any excess salt and preservatives, then drain thoroughly. The beans should be firm yet tender, holding their shape when mixed.
3. Pour 80 ml of olive oil over the beans and onion. This will provide a rich, smooth base for the salad, enhancing the flavors of the other ingredients. The oil should coat the beans and onions evenly, giving them a slight sheen.
4. Add 2 tablespoons of vinegar to the mixture. The acidity of the vinegar will balance the richness of the olive oil and add a refreshing tang to the salad. Stir gently to ensure the vinegar is distributed throughout the beans and onions.
5. Finely chop a handful of parsley and add it to the bowl. The parsley should be fresh, providing a bright, herbal note that complements the other flavors. Mix gently to incorporate the parsley without bruising it.
6. Season the salad with fine sea salt to taste. Start with a small pinch, mix, and taste, adjusting as needed. The salt should enhance the natural flavors without overpowering them.
7. Gently toss the salad to combine all ingredients thoroughly. Use a large spoon or your hands to lift and turn the mixture, being careful not to mash the beans. The goal is to keep the beans intact while ensuring every bite is flavorful.
8. Serve the Eastern European Bean Salad immediately with fresh bread. The salad is best enjoyed fresh, with the flavors vibrant and the textures distinct. Arrange it in a serving dish and bring it to the table, ready for sharing.