Middle Eastern 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. Aim for even, small pieces to ensure they blend well with the beans without overpowering the salad. This will also help the onion soften slightly when mixed with the other ingredients.
2. In a large mixing bowl, combine the 400 g of cooked beans and the chopped onion. Use a bowl that gives you enough space to toss the salad without spilling. The beans should be at room temperature or slightly chilled for the best texture.
3. Pour 80 ml of olive oil over the beans and onion. The oil will coat the beans, adding richness and helping the other flavors meld together. Make sure the beans are evenly coated for a uniform taste.
4. Add 2 tablespoons of vinegar to the bowl. The vinegar provides a tangy contrast to the richness of the olive oil. Stir gently to distribute the vinegar throughout the salad.
5. Season the salad with fine sea salt to taste. Start with a small amount, mix, and taste before adding more. The salt should enhance the flavors without making the salad overly salty.
6. Finely chop a handful of parsley and add it to the salad. The parsley adds a fresh, herbal note that complements the other ingredients. Mix gently to incorporate the parsley without mashing the beans.
7. Toss the salad gently to combine all the ingredients, ensuring the beans remain intact. Use a folding motion with a large spoon to avoid breaking the beans. The salad is ready when all components are evenly mixed and the beans glisten with the oil.
8. Serve the Middle Eastern Bean Salad 2 immediately with fresh bread. The salad should be vibrant and aromatic, with the oil and vinegar dressing lightly coating each bean. Enjoy it as part of a shared meal, embracing the communal spirit of Middle Eastern dining.