Seven bean salad

This is a yummy salad and so refreshing on a hot summer afternoon. The pickled red onions are such a crispy treat in the salad!! I served it with some warm homemade roasted grape and rosemary focaccia bread!! Yum yum!! Notice those beautiful salad serving spoons...those are a special handmade gift from South Africa! Thank you Dr. Border :)

• 1/3 cup red onion, finely minced
• Red wine vinegar, for marinating, plus more for dressing
• 1/4 cup each of 7 different varieties of dried beans, such as chickpeas, pinto, kidney, pink, lima, and black, soaked overnight and cooked (You can use any combination)
• 1/4 cup celery, finely minced
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• Shaved Parmigiano-Reggiano, for serving

1. Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
2. In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
3. Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
4. Just before serving, shave thin slices of Parmigiano over each portion.

I omitted the cheese to keep in vegan but it is a fabulous addition!

Until next time...XOXO