Indonesian 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. The onion should be diced small enough to blend well with the beans but not so fine that it turns mushy. This will ensure that the onion provides a subtle crunch and flavor without overpowering the salad.
2. In a large mixing bowl, combine the 400 g of cooked beans and the chopped onion. Use a bowl that is large enough to allow for easy tossing without spilling. This step ensures the beans and onions are well integrated before adding the dressing.
3. In a small bowl, whisk together 80 ml of olive oil and 2 tbsp of vinegar. The oil should emulsify slightly with the vinegar, creating a smooth dressing. This mixture will provide the salad with a rich, tangy flavor that complements the beans.
4. Pour the dressing over the bean and onion mixture. Sprinkle fine sea salt to taste, keeping in mind that the salt should enhance the flavors without making the salad overly salty. The dressing should coat the beans evenly, giving them a glossy appearance.
5. Add a handful of chopped parsley to the salad. The parsley should be fresh and finely chopped to distribute its bright, herbaceous flavor throughout the dish. This will add a fresh contrast to the richness of the oil and the earthiness of the beans.
6. Gently toss the salad using a large spoon or salad tongs. Be careful not to mash the beans; they should remain intact to maintain the salad's texture. This gentle tossing ensures that all ingredients are evenly distributed without breaking the beans.
7. Serve the Indonesian Bean Salad 2 immediately with fresh bread. The salad should be at room temperature, allowing the flavors to meld perfectly. This dish is best enjoyed fresh, with the bread serving as a perfect accompaniment to soak up the dressing.