Bean and Onion Salad

Name: Bean and Onion Salad
Ingredients: 150 g beans (1 cup); 150 g salad onion; a bunch of parsley; 2 tbsp vegetable oil; 2 tbsp 6% vinegar (or 1 tbsp 9% vinegar); salt; pepper

Apple cider or wine vinegar works best for this dish (I used apple cider vinegar) — it beautifully brings out the flavor of the beans and sweet onion. The beans turn out aromatic and not dry at all.

Ingredients:

150 g beans (1 cup)
150 g salad onion
a bunch of parsley
2 tbsp vegetable oil
2 tbsp 6% vinegar (or 1 tbsp 9% vinegar)
salt
pepper

How to cook bean and onion salad

Cover the beans with cold water and let them soak for 4–5 hours or overnight.

Drain the beans and replace with fresh water, then bring to a boil and cook for about 1.5–2 hours, until completely tender. Season with salt near the end of cooking. Drain the cooked beans and rinse with cold water in a colander.