Bean Salad

1 lb. dried beans (navy, white, or broad)
¾ c. olive oil
½ c. lemon juice or wine vinegar
1 ½ tsp. salt
½ tsp. black pepper
3 lg. Onions, finely chopped
½ c. parsley, minced

Rinse beans and cover with about 2 ½ cups water. Bring to a boil and boil for 2 minutes. Let stand for 1 hour; drain.
Bring 4 cups of water to a boil. Add drained beans, cover and simmer until tender (about 1 to 1 ½ hours); drain. Whisk
oil, lemon juice (or vinegar), salt, and pepper and pour over beans. Add onions, toss and refrigerate. Before serving toss
again gently. Garnish with minced parsley.