Middle Eastern Bean Salad

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 seamlessly with the beans, enhancing flavor without overpowering the dish. Place the chopped onion in a large mixing bowl.
2. Add 400 g of cooked beans to the bowl with the onion. Use a variety of beans if you like, such as chickpeas or fava beans, ensuring they are well-drained and at room temperature. This will help the salad absorb the flavors better.
3. Pour 80 ml of olive oil over the beans and onion. The oil should coat the ingredients, adding a rich, smooth texture and helping to carry the flavors of the other ingredients.
4. Add 2 tablespoons of vinegar to the mixture. This will provide a tangy contrast to the richness of the olive oil, brightening the overall flavor of the salad.
5. Season the salad with fine sea salt to taste. Start with a small amount, then taste and adjust as needed. The salt should enhance the natural flavors without making the salad overly salty.
6. Finely chop a handful of fresh parsley and add it to the bowl. The parsley should be vibrant green and aromatic, adding a fresh, herbaceous note to the salad.
7. Gently toss all the ingredients together using a large spoon or your hands. Be careful not to mash the beans; they should remain whole and intact, ensuring a pleasing texture.
8. Serve the salad immediately with fresh bread. The salad should be well-mixed, with each bite offering a balance of flavors and textures. Enjoy it as part of a shared meal, as is traditional in Middle Eastern homes.