Fasolia Piaz (Bean Salad)

• 1/2 lb dried navy beans, picked over and pre-soaked overnight
• 3 roma tomatoes, diced
• 1 1/2 English cucumbers, diced (the long, seedless ones)
• 1 medium onion, diced (about 1/2 cup)
• 3/4 cup parsley, minced
• 1 teaspoon oregano (mediterranean)
• 1/3 cup olive oil
• 2 -3 tablespoons red wine vinegar or 2 -3 tablespoons lemon juice
• 4 hard-boiled eggs, quartered

1. Cook the navy beans until tender.
2. Drain.
3. Combine the beans with the remaining vegetables and parsley.
4. Season with salt.
5. Shake up the oil with oregano and 2 tblsps of vinegar in a small bottle.
6. Taste.
7. If not sharp enough, add more vinegar.
8. Dress the bean salad and stir gently to combine.
9. Add eggs and stir even more gently not to break them up.
10. Serve on 4 lettuce-lined plates.

navy beans, roma tomatoes, cucumbers, onion, parsley, oregano, olive oil, red wine vinegar, eggs

Taken from www.food.com/recipe/fasolia-piaz-bean-salad-59983 (may not work)