West African 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 but not so fine that they lose their crunch. This will add texture and a mild bite to the salad.
2. In a large mixing bowl, combine 400 g of cooked beans with the chopped onion. Use a bowl that gives you enough space to toss the salad without spilling. The beans should be firm yet tender, holding their shape as you mix.
3. Drizzle 80 ml of olive oil over the bean and onion mixture. The oil should coat the beans lightly, adding richness and helping the other flavors meld together.
4. Add 2 tablespoons of vinegar to the bowl. The vinegar 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 pinch, then mix and taste, adjusting as needed. The salt should enhance the flavors without overpowering them.
6. Finely chop a handful of parsley and sprinkle it over the salad. The parsley will add a fresh, herbal note and a pop of color, making the dish visually appealing.
7. Gently toss the salad using a large spoon or your hands, ensuring the beans remain intact. Toss until the oil, vinegar, and salt are evenly distributed, and the parsley is well mixed.
8. Serve the salad immediately with bread on the side. The freshness of the salad pairs well with the bread, making it perfect for scooping and sharing at the table.