Korean Bean Salad

Ingredients

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

Method

1. Start by preparing the onion. Peel and finely slice 1 onion into thin half-moons. This will ensure they integrate well into the salad without overpowering the beans. Place the sliced onions in a large mixing bowl.
2. Add the 400 g of cooked beans to the bowl with the onions. Use a spoon to gently mix them together, ensuring the beans are evenly distributed among the onions. This helps the flavors meld together more effectively.
3. In a separate small bowl, combine 80 ml of olive oil and 2 tbsp of vinegar. Whisk them together until they form a cohesive dressing. This mixture will provide a rich, tangy flavor that complements the beans.
4. Pour the dressing over the bean and onion mixture. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt will enhance the natural flavors of the beans and onions.
5. Gently toss the salad using two large spoons or salad tongs. Be careful to keep the beans intact, as they can be delicate. The goal is to coat everything evenly with the dressing without breaking the beans.
6. Finely chop a handful of parsley and sprinkle it over the salad. The parsley adds a fresh, herbal note that brightens the dish. Toss lightly once more to distribute the parsley.
7. Transfer the Korean Bean Salad to a serving dish. Serve immediately with bread on the side, allowing diners to enjoy the salad's fresh flavors and contrasting textures. This dish is best shared at the table, embodying the communal spirit of Korean home cooking.