Description
A very traditional salad in Chile.
Ingredients
Units
- 1 cup pinto beans, soak overnight in water. If using fresh, don’t soak. You can also use canned
- 1 large onion cut half-moon as thin as possible
- salt, oil, lemon, and parsley to taste
Instructions
- Drain the beans. Cook the beans in salted water until they are soft but not mushy, between 40 minutes and 1 hour and a half. It depends on how old the beans are. Always try 3-4 beans before declaring them ready, and drain.
- Chop the onion in fine half-moons, soak for 10 minutes in cold water, drain and dry with a paper towel.
- Mix the beans and onion in a bowl, and dress in salt, lemon, and a little oil. Add, if desired, chopped parsley, try, adjust the seasoning, and serve.