8 cups cooked Llano Seco beans and at least 2 cups cooking liquid. (When cooking beans, salt them in their liquid about 3/4 of the way through the cooking process)
2 cups celery diced 1/2 inch
1 cup red onion diced 1/4 inch, soaked in cold water for 10 minutes, then drained
1 cup diced fennel
2 cups sliced pickled okra, or substitute pickled green beans
1 tsp mashed or grated fresh garlic
1/2 cup chopped Italian parsley
1/2 cup chopped cilantro (optional)
1/2 cup chopped yellow celery leaves
Grated zest of 2 limes
Juice of 2 limes
1 cup extra virgin olive oil
Salt and pepper
1/4 cup sherry wine or red wine vinegar
DIRECTIONS
Make a vinaigrette with the oil, lime juice, vinegar and hot bean liquid.
Put the hot beans in the dressing.
Add the rest of the ingredients and season to taste with salt and pepper.
