2 cups dried beans, split peas, or lentils sorted and cooked
or 4-5 cups precooked
1 tblspn red wine vineger, other good vineger, or freshly squeezed lemon
2-4 tblspn minced red onion or shallot
salt n pepper
1/4 cup extra virgin olive oil, plus more to taste
1/4 to 1/2 chopped parsley
Instructions
while the beans are cooking, stir the vinegar and onions together in bowl. sprinkle with salt n pepper. stir in the olive oil
continue cooking the beans till tender but before the skin splits and they become mushy. drain and add them to the bowl w/ the dressing while they are still hot. toss gently till the beans are covered, add more olive oil if you like
let cool till room temperature or refrigerate stirring a couple times. stir in parsley right before serving.
Originally Submitted
5/7/2012
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