Overview

This hearty bean salad is a big favorite with kidney beans, and also works well with navy, lima, pinto,
black, anasazi and great northern beans too.

Ingredients

• 1 cup beans
• 1” kombu (seaweed) or pinch sea salt 1 cup red onion minced
• 3 Tbs umeboshi vinegar
• 2 Tbs olive oil
• 1⁄2 cup parsley
• 1 tsp toasted sesame oil, (optional)

Directions

1. sort, rinse and strain beans, place in pot, add water and kombu, soak 6 to 8 hrs
2. discard soaking water, add 6 cups fresh water
3. bring to boil over high heat, reduce heat to medium high, boil 10 min, skim off any foam
4. once foaming has stopped, cover, reduce heat to low, simmer 45 min
5. while hot - strain beans, place in bowl, add onions, toss
6. add vinegar, toss, let sit 5 min
7. scallions and oil, toss