Ingredients

• 300 g dried white beans
• 1 piece red onion
• 2 piece tomatoes
• 1 bunch fresh parsley
• 3 tbsp fresh dill
• 4 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 2 piece hard boiled eggs

Instructions

1. Prepare the beans

   Rinse the dried white beans and soak them in cold water overnight for 8-12 hours until they double in size. Drain the beans and place in a large pot with fresh water covering by 5cm. Bring to a boil over high heat for 5 minutes, then reduce to medium heat and simmer for 45-60 minutes until tender but not mushy. Do not add salt during cooking as it will make the beans tough.

2. Cool the beans

   Drain the cooked beans in a colander and rinse with cold water over medium flow for 2-3 minutes until they stop steaming. Spread them on a clean kitchen towel and pat dry gently for 1-2 minutes until surface moisture is removed. Let them cool completely at room temperature for 15-20 minutes until no longer warm to touch. Do not use hot beans or they will wilt the vegetables.

3. Prepare vegetables

   Slice the red onion into thin half-moons about 3mm thick over medium speed for 2-3 minutes, then soak in cold water for 10 minutes to reduce sharpness. Cut tomatoes into small cubes removing seeds and excess juice. Finely chop the parsley and dill, discarding thick stems. The herbs should be dry and fluffy. Do not chop vegetables too far in advance or they will lose their freshness.

4. Make the dressing

   Whisk together olive oil and lemon juice in a small bowl over low intensity for 1-2 minutes until well combined and slightly emulsified. Add salt and black pepper, whisking for another 30 seconds until the salt dissolves completely. Taste and adjust seasoning as needed. The dressing should be bright and tangy. Do not make the dressing too far ahead or it will separate.

5. Combine ingredients

   In a large serving bowl, combine the cooled beans, drained onions, tomatoes, and chopped herbs using gentle folding motions for 2-3 minutes. Pour the dressing over the mixture and toss carefully for 1-2 minutes until everything is well coated and glistening. The salad should look vibrant and aromatic. Do not overmix or the vegetables will break down.

6. Garnish and rest

   Peel and slice the hard boiled eggs into rounds and arrange on top of the salad as garnish. Cover and refrigerate for at least 30 minutes to allow flavors to meld, checking after 15 minutes that it's properly chilled. Serve cold or at room temperature within 2 hours of preparation. Do not let the salad sit at room temperature too long or it will spoil.

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