Pakistani Bean Salad 2

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, providing a subtle crunch without overpowering the dish. Set the chopped onion aside in a large mixing bowl.
2. Add 400 g of cooked beans to the bowl with the onions. These can be any variety of beans you prefer, such as chickpeas or kidney beans, as long as they are cooked and drained. The beans should be tender yet firm, holding their shape when tossed.
3. Drizzle 80 ml of olive oil over the beans and onions. The oil will add richness and help the flavors meld together. Ensure the beans are evenly coated by gently stirring with a large spoon.
4. Pour 2 tablespoons of vinegar into the mixture. The vinegar adds a tangy brightness that balances the richness of the olive oil. Stir gently to combine, ensuring the vinegar is well distributed.
5. Season the salad with fine sea salt to taste. Start with a small amount, mix, and taste, adding more if needed. The salt should enhance the flavors without making the salad overly salty.
6. Finely chop a handful of fresh parsley and add it to the salad. The parsley should be fresh and vibrant, adding a pop of color and a fresh, herbaceous note to the dish. Mix gently to combine.
7. Toss the salad gently, using a folding motion to keep the beans intact. The goal is to evenly distribute the dressing and herbs without mashing the beans.
8. Serve the Pakistani Bean Salad 2 immediately, accompanied by fresh bread. The salad should be at room temperature, allowing the flavors to be fully appreciated.