The Basic Bean Salad
24-32 oz any ol' beans - navy, pinto, kidney, chickpeas, black beans...
1 shallot, minced
juice from one lemon
a handful of fresh parsley, minced
pine nuts for garnish
Drain the beans and rinse them in a colander. Combine the beans, lemon juice, and salt and pepper in a bowl, tossing gently to coat. Let it sit for an hour (or 48) while you run to class, the post office, Philly, whatever. Just before serving, stir in the parsley and top with toasted pine nuts. Serve as is, over rice or grains, or salad greens. Serves 6.