Filipino Bean Salad 3

Ingredients

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

Method

1. Start by preparing the components for your Filipino Bean Salad 3. Finely chop 1 onion and set it aside. Rinse 400 g of cooked beans under cold water to refresh them, then drain thoroughly to remove excess moisture. Chop a handful of fresh parsley, enough to yield about 2 tablespoons, and set aside for later use.
2. In a large mixing bowl, combine the drained beans and chopped onion. This will allow the onion's flavor to meld with the beans while keeping them cool. Ensure the beans are evenly distributed with the onion to create a balanced base for the salad.
3. Prepare the dressing by mixing 80 ml of olive oil and 2 tablespoons of vinegar in a small bowl. Whisk them together until they are well emulsified, creating a smooth and cohesive dressing. Add fine sea salt to taste, starting with a small pinch and adjusting as needed to enhance the flavors.
4. Pour the dressing over the bean and onion mixture in the large bowl. Use a gentle folding motion with a large spoon or spatula to combine the ingredients, ensuring each bean is coated with the dressing. Be careful not to mash the beans; they should remain intact to maintain the salad's texture.
5. Sprinkle the chopped parsley over the salad and give it one final gentle toss to distribute the parsley evenly. The parsley will add a fresh, vibrant flavor and a pop of color to the dish.
6. Serve the Filipino Bean Salad 3 immediately. Pair it with slices of crusty bread to soak up the delicious dressing, making it a perfect dish for sharing at the table. Enjoy the salad while it's fresh and the flavors are at their peak.