How to make
Rinse and soak the beans in cold water for 12 hours. The next morning, strain them, add water again and boil them over low heat.
Once boiling, pour the water out and pour fresh (hot) water, put the beans back on the stove and boil them, until they soften.
The beans should not become mushy.
Pour out the water and set the pot aside. Finely chop the onion and add it into the strained beans.
Cut the parsley into small pieces and add it to the beans as well.
Add olive oil and vinegar and 1 teaspoon of salt and mix everything well. The bean salad is ready to be served, but it is best to leave it stand for 10-15 minutes before eating it, in order for it to absorb the flavors well.
