Thick Bean Salad with Olives and Onions

Ingredients

• 300 g dried thick white beans
• Salt
• 2 small red onions
• 5 green olives
• 5 black olives
• 2 tbsp chopped flat-leaf parsley
• 4 tbsp olive oil
• 3 tbsp lemon juice or vinegar
• pepper (ground)

Instructions

1. 1.

   Soak the beans overnight in cold water, then rinse and place them in a pot. Fill with cold water until covered, season with salt, bring to a boil, reduce heat, and simmer on low for about 1 hour until al dente. Drain and set aside. Meanwhile peel the onions and slice into thin rings; soak in cold water for 15 minutes. Drain the onion rings and add them to a salad bowl. Add olives and parsley. Toss in the drained beans and mix well. Whisk olive oil with lemon juice or vinegar, season with salt and pepper, and pour over the salad, stirring to combine. Cover the bowl with cling film and let the bean salad marinate at room temperature for 4 hours. Taste before serving.