Spanish Bean Salad

1 cup dried lima beans or chickpeas
1/2 cup sliced stuffed green olives
1 garlic clove, thinly sliced
1 1/2 Tbsp. fresh parsley, chopped
3 Tbsp. garlic-infused extra-virgin olive oil*
1 Tbsp. red wine vinegar
1/4 tsp. paprika
Sea salt and black pepper, to taste

• Soak the beans overnight in enough water to cover by 3 inches. Drain.
• Bring a large pan of water to a boil over medium heat. Add the beans and simmer, covered, for 35 to 45 minutes, until tender. Drain.
• Whisk together the olive oil, vinegar, paprika, salt, and pepper in a large bowl.
• Add the beans and toss to coat. Cover and refrigerate for 1 hour or overnight.

*Note: If garlic-infused extra-virgin olive oil is not available, use extra-virgin olive oil.

Makes 4 to 6 servings