A filling chilled salad of dried borlotti beans soaked overnight and cooked, then tossed with onion, tomato, and olive oil. Serve it as a meze or a light main dish.
Soak the dried borlotti beans in plenty of water for at least 8 hours, preferably overnight.
Drain the beans, cover them with fresh water, and simmer until tender, skimming off any foam from time to time.
Let the drained beans cool to room temperature, then mix them with the tomato and onion.
Drizzle with the olive oil and lemon juice, garnish with chopped parsley, and serve chilled.
Important: Soak the dried borlotti beans in plenty of water for at least 8 hours before cooking. Without soaking, they take longer to cook and may be harder to digest. Allergen: None.
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