Ingredients
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1/2 lb dried navy beans, picked over and pre-soaked overnight
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3 roma tomatoes, diced
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1 medium onion, diced (about 1/2 cup)
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3/4 cup parsley, minced
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1 teaspoon oregano (mediterranean)
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1/3 cup olive oil
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2 -3 tablespoons red wine vinegar or 2 -3 tablespoons lemon juice
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4 hard-boiled eggs, quartered
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1 1/2 English cucumbers, diced (the long, seedless ones)
Instructions
- Cook the navy beans until tender.
- Drain.
- Combine the beans with the remaining vegetables and parsley.
- Season with salt.
- Shake up the oil with oregano and 2 tblsps of vinegar in a small bottle.
- Taste.
- If not sharp enough, add more vinegar.
- Dress the bean salad and stir gently to combine.
- Add eggs and stir even more gently not to break them up.
- Serve on 4 lettuce-lined plates.