I take a lady shopping regularly. She lives on her own and is elderly in age but not in mind.
She is a print maker artist who regularly exhibits even at her advancing years. Age to her is a number which is not meant to hold her. I just love her dearly.
Hertha says that it can be made in the morning to eat that same day but prefers the taste when it is made 24 hrs before eating. She says that it can last a few days up to a week in an appropriate dish-and taste well the longer the better in taste, according to Hertha.
HERTHA'S BEAN SALAD
Beans- sufficient for your needs.
One onion finely chopped.
Olive oil
Vinegar
Pepper/salt to taste.
Sugar if required.
METHOD
1. Cook your beans in salt water until they are cooked. ( Fresh beans are better for taste, but frozen still acceptable).
2. Take off stove and allow to cool.
3. Finely chop one onion( 2 if you prefer a stronger taste or have more beans).
4. When beans are cooled, place a layer of beans into a bowl, followed by a layer of onion, then another layer of beans. followed by another layer of onions and so on ending up with beans.
5. Mix some olive oil, pepper/salt and a good quality vinegar together in a jug. Add a dash of sugar if required to suit your taste. Mix well.
6. Pour liquid over your bean salad and mix thoroughly through the salad. You can squeeze a half a lemon over the top of the salad to finish it if you wish but it is entirely up to your taste.
7. Refrigerate.
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