Seven Bean Salad

Ingredients

• 1/3 cup red onion, finely minced
• Red wine vinegar, for marinating, plus more for dressing
• 1/4 cup each of 7 different varieties of dried beans, such as chickpeas, snowcap, scarlet runner, kidney, cranberry, appaloosa, and calypso, cooked
• 1/4 cup celery, finely minced
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• Shaved Parmigiano-Reggiano, for serving

Instructions

1. 1
   Place red onion in a small bowl with enough red wine vinegar to cover. Let marinate for one hour.
2. 2
   In a medium bowl, combine beans, celery, and parsley. Drain onion and add to bean mixture.
3. 3
   Drizzle with olive oil and enough vinegar to taste. Season with salt and pepper. Toss until well combined. Salad may be eaten immediately or refrigerated up to a day.
4. 4
   Just before serving, shave thin slices of Parmigiano over each portion.