This is one of those dishes that involves so few ingredients and techniques, it can hardly be called a recipe. The fresh, clean flavours are typical of Persian cuisine, though may be a bit bold for some palates. The addition of some olive oil would mellow things slightly, but do yourself a favour and try it as written first. The sweet onions, crisp parsley and sharp lemon juice are absolutely perfect on a hot day!
Time: 15 minutes
Serves: 4
Ingredients:
½ cup flat leaf parsley – chopped ¼ cup walla walla onion – small dice 19 ounce can kidney beans – rinsed and drained 2 tablespoons fresh lemon juice ¼ teaspoon kosher salt 1 pinch fresh ground black pepper
Preparation:
Toss all ingredients in a suitable bowl and refrigerate or serve immediately.