Ensalada de Pallares (peruvian Lima Bean Salad)

Ingredients

• 1 lb pallares
• to taste water
• to taste salt
• 1 cup olive oil
• 2–3 teaspoons white vinegar
• 1 spoonful dijon mustard
• to taste pepper
• 1 red onion
• 2 tomatoes
• to taste a few sprigs of parsley

Steps

1. Soak pallares overnight or at least 6 hours.
2. Change water 2–3 times.
3. Boil the beans without salt in enough water to cover them.
4. Use high heat until water reaches boiling point.
5. Skim the surface.
6. Reduce your fire.
7. Simmer for about 1 hour.
8. No exact timing is possible, since cooking time depends on the dryness of the beans.
9. When the beans are plump and tender, take them off the heat.
10. Drain the beans.
11. You might reserve the boiling liquid to process leftovers into a soup.
12. Season the beans lightly with salt (kosher works great).
13. While the beans cool down, prepare your vinaigrette.
14. Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes.
15. Once the beans are at room temperature, check the seasoning of the vinaigrette.
16. It should taste a bit stronger than expected.
17. Carefully mix the vinaigrette with the beans.
18. Then mix in the parsley.
19. Garnish the top with more parsley.
20. Serve the salad.