Insalata di Fagioli Borlotti

Ingredients

• 400 gborlotti beans — cooked
• 1red onion — finely sliced
• 3 tbspflat-leaf parsley — chopped
• 4 tbspextra virgin olive oil
• 2 tbspred wine vinegar
• 1 clovegarlic — crushed
• to tastecoarse sea salt

Method

1. Begin by preparing the borlotti beans. If using dried beans, soak 400 g of them overnight in plenty of water. The next day, drain and rinse the beans, then place them in a large pot. Cover with fresh water, bring to a boil over high heat, then reduce to a simmer. Cook until the beans are tender, with a creamy interior, which may take about 40 to 50 minutes. Drain and let them cool to room temperature.
2. While the beans are cooling, finely chop 1 red onion and set it aside. Mince 1 clove of garlic and combine it with the onion. This will allow the flavors to meld slightly and mellow out the sharpness of the raw onion.
3. In a small bowl, whisk together 4 tbsp of extra virgin olive oil, 2 tbsp of red wine vinegar, and a generous pinch of coarse sea salt. Whisk until the mixture is emulsified and the dressing clings to the whisk. Taste and adjust the salt if needed, keeping in mind that the beans will absorb some of the seasoning.
4. In a large mixing bowl, combine the cooled borlotti beans with the onion and garlic mixture. Pour the dressing over the top. Use a large spoon to gently toss the ingredients together, ensuring the beans are coated but not crushed. The goal is to keep the beans intact while distributing the flavors evenly.
5. Allow the salad to rest for about 10 minutes at room temperature. This resting period lets the beans absorb the dressing and enhances the overall flavor.
6. Just before serving, finely chop 3 tbsp of flat-leaf parsley and sprinkle it over the salad. Drizzle with an additional thread of extra virgin olive oil for a fresh finish. Toss gently one last time to distribute the parsley evenly, then transfer the salad to a serving dish.