Garlicky Bean Salad

Ingredients

• 2 ½ cups dried pinto beans
• 4 ½ cups water
• 2 teaspoons finely chopped garlic
• 4 tablespoons chopped Italian parsley
• ⅓ cup extra-virgin olive oil
• 1 teaspoon salt (or to taste)
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    387 calories; 13 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 12 grams dietary fiber; 1 gram sugars; 17 grams protein; 406 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Soak the beans in water overnight or place in a saucepan, bring to a boil and cook two minutes. Then allow to soak for one hour.
2. Bring to a simmer and cook, partly covered, until tender, about 40 minutes. Drain.
3. Transfer beans to a bowl and gently mix with garlic, parsley, one-fourth cup of the oil, salt and pepper. Allow to cool to room temperature, about 30 minutes. Just before serving, check seasonings and drizzle on remaining olive oil.

• Canned beans (cannellini or pink beans) may be substituted. Rinse the beans thoroughly before using.