By adding olive oil and fresh lemon to cooked beans, you can create a dish that’s sure to be a hit at any table. While this recipe works well with any type of beans, I particularly enjoy using gigante (giant beans). They’re less common, but they always garner a warm reception. Instead of using vinegar, I opt for fresh lemon and plenty of sumac to enhance the tartness and acidity. This simple salad, made with just a few ingredients, is often my go-to vegan option for lunch or dinner, and it’s always a hit with guests.
Ingredients:
- 3 cups of cooked gigante beans
- 2 medium sun-ripened tomatoes, chopped to match the size of the beans
- 1 medium red onion, thinly sliced or chopped
- 1 cup of finely chopped fresh parsley leaves
- 5 tablespoons of fresh lemon juice
- 2 tablespoons of red sumac
- ½ cup of olive oil
- Salt to taste
Instructions:
- Soak the dry beans (1/2 lb) for a minimum of 12 hours or overnight. Ensure that the water level is 2 inches above the beans, adding 1 tablespoon of baking soda.
- Rinse the soaked beans twice, then add fresh water and 1 tablespoon of salt. Boil until the beans are tender and creamy.
- Drain the beans and transfer them to a large bowl. Add all the remaining ingredients.
- Mix well and serve. For best results, let the salad sit for at least half an hour to allow the flavors to meld.
