- Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put beans in heavy saucepan, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered
- until tender (35 to 45 minutes).
- In large bowl, combine drained cooked beans with red onion and herbs and mix gently. Drizzle salad with oil and vinegar, add salt and pepper and toss again lightly using two large spoons. Serve at room temperature or chilled.