• 1½ cups dried black beans, soaked overnight and rinsed
• 1 cup olive oil
• ⅔

Cook the beans in fresh cold water to cover over low heat until tender but not mushy, about 45 minutes. The beans tend to firm up a bit after cooking, so cook them to the soft side of tender rather than the firmer side. Drain the beans and transfer to a large mixing bowl. Toss with enough olive oil to coat, then chill.

Add the remaining oil, the onion, and vinegar to the beans and toss