Vietnamese Bean Salad

Ingredients

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

Method

1. Begin by finely slicing 1 onion. Use a sharp knife to ensure thin, even slices, which will provide a pleasant texture in the salad. Place the sliced onion in a bowl of cold water for about 10 minutes to mellow its sharpness, then drain and pat dry with a clean kitchen towel.
2. In a large mixing bowl, combine 400 g of cooked beans with the prepared onion slices. Choose a bowl that gives you enough space to toss the salad without spilling. Ensure the beans are well-drained to prevent excess moisture from diluting the dressing.
3. In a small bowl, whisk together 80 ml of olive oil and 2 tbsp of vinegar. This will create a simple vinaigrette that balances the richness of the oil with the tanginess of the vinegar. Season the dressing with fine sea salt to taste, starting with a small pinch and adjusting as needed.
4. Pour the vinaigrette over the bean and onion mixture. Use a gentle folding motion with a large spoon or spatula to toss the salad. This helps to keep the beans intact while ensuring each component is evenly coated with the dressing.
5. Finely chop a handful of parsley and sprinkle it over the salad. The parsley adds a fresh, herbal note that complements the other flavors. Toss the salad gently once more to distribute the parsley evenly throughout.
6. Taste the salad and adjust the seasoning with more salt if necessary. The flavors should be well-balanced, with no single element overpowering the others.
7. Serve the Vietnamese Bean Salad immediately, accompanied by crusty bread. The salad is best enjoyed fresh, with the beans retaining their texture and the onions providing a subtle crunch.