Bean Salad With Variations By Mark Bittman

• 2 cups dried beans, split peas or lentils, sorted
• 1 tablespoon red wine vinegar or lemon juice, more to taste
• 2 to 4 tablespoons minced red onion or shallot
• Salt and ground black pepper
• 1/4 cup extra virgin olive oil
• 1/4 to 1/2 cup chopped parsley

1. ll
2. 1. Rinse beans, then place in a pot with water to cover by a couple of inches; bring to a boil, partly cover and simmer until tender, from 30 minutes (lentils) to as long as 2 hours or more (chickpeas and larger beans). While beans cook, stir red wine vinegar and onion together in a large bowl. Sprinkle with salt and pepper. Stir in olive oil.
3. 2. Cook beans until just tender, before their skins split. Drain. While still hot, add them to bowl with dressing. Toss gently until coated.
4. 3. Let cool to room temperature (or refrigerate), stirring once or twice. Stir in parsley just before serving. Adjust seasoning if necessary.
5. Variations
6. --Italian Style: Use cannellini or cranberry beans. Season vinegar with 1 tablespoon minced garlic and 1 teaspoon minced rosemary in addition to onions. For a milder taste, use white wine vinegar. If you have basil and you will serve salad right away, use 1/4 cup in place of rosemary.
7. --French Style: Use Le Puy lentils or flageolet beans. Use sherry vinegar instead of red wine vinegar. Replace red onion with thinly sliced shallots. Instead of parsley, stir in 2 tablespoons minced tarragon before serving.
8. --Greek Style: Use dried fava or gigante beans. Use fresh lemon juice, not vinegar. Add 1 tablespoon minced garlic, along with onions. Instead of parsley, finish with 1/4 cup chopped fresh mint.
9. --Japanese Style: Use edamame or adzuki beans. Substitute rice wine vinegar for red wine vinegar and grapeseed or corn oil for olive oil. Instead of parsley, finish with 1 sheet nori, toasted and crumbled.
10. --Indian Style: Use chickpeas. Use rice wine vinegar and 2 to 4 tablespoons minced or grated fresh ginger instead of red onion or shallot. Instead of olive oil, use 2 tablespoons peanut oil and 2 tablespoons coconut milk. Use cilantro instead of parsley.

beans, red wine vinegar, red onion, salt, extra virgin olive oil, parsley

Taken from www.epicurious.com/recipes/member/views/bean-salad-with-variations-by-mark-bittman-52006841 (may not work)