This salad is very popular in Chile, especially during the Spring before the new crop of beans is out, but the good weather invited everybod to turn on the BBQs.In Chile the costume is to use dry beans, this time I found fresh pinto beans at the Farmer's Market and went with that.
Pinto bean and onion salad
4 portions
Ingredients:
- 1 cup of dry pinto beans, soak overnight in water, if using fresh don't soak.
- 1 large onion cut as thin as possible
- salt, oil, lemon and parsley to taste
Directions:
Drain the beans, make sure they are clean. Cook the beans in salted water until soft, 40 minutes to 1 ½ hours, depending on how old the beans are, always try 3-4 beans before committing yourself and declare it ready, drain.
Chop the onion and soak for 10 minutes in cold water, drain and pat dry with paper towel.
In a bowl mix beans and onions, season with salt, lemon and a little oil, add chopped parsley if desired, taste, adjust seasoning and serve room temperature.
