Cooked beans make lovely salads, especially when seasoned with lots of fresh parsley and lemon juice. When olive oil is added such salads become distinctly Italian, but Mexican variations can be made by adding diced tomatoes, chopped chiles, lime juice, and cilantro.
– Plain beans, cooked.
– 8 tablespoons extra virgin olive oil or more to taste.
– Leaves from 1 bunch parsley, chopped very fine.
– 3 tablespoons lemon juice, or more to taste.
Step 1:Prepare the beans without the butter or olive oil. Let cool and toss with olive oil, parsley, and lemon juice. Season to taste with salt and pepper.