Lebanese Bean Salad 3

Ingredients

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

Method

1. Begin by finely chopping 1 onion. The pieces should be small enough to blend well with the beans, enhancing the salad's texture without overpowering it. Set the chopped onion aside in a large mixing bowl.
2. Rinse 400 g of cooked beans under cold water to refresh them and remove any excess starch. Drain them thoroughly, ensuring they are not waterlogged, as excess moisture can dilute the dressing. Add the beans to the bowl with the onions.
3. Finely chop a handful of fresh parsley, enough to yield about 2 tablespoons. This will add a fresh, herbaceous note to the salad. Add the chopped parsley to the bowl with the beans and onions.
4. In a small bowl, whisk together 80 ml of olive oil and 2 tablespoons of vinegar until well combined. The mixture should appear slightly emulsified, with the oil and vinegar fully integrated. Season the dressing with fine sea salt to taste, starting with a small pinch and adjusting as needed.
5. Pour the dressing over the bean mixture in the large bowl. Use a large spoon to gently toss the salad, ensuring the beans are evenly coated with the dressing. Be careful to maintain the integrity of the beans, avoiding any vigorous stirring that might mash them.
6. Taste the salad and adjust the seasoning if necessary, adding more salt or vinegar if desired. The flavors should be balanced, with a hint of acidity from the vinegar complementing the richness of the olive oil.
7. Transfer the salad to a serving platter or bowl. Serve immediately with fresh bread, allowing guests to enjoy the salad's vibrant flavors and textures while they are at their peak.