A fresh Peruvian-style bean salad. Tender whole beans meet a bright onion-and-lime mixture, tomato and cilantro; simple, generous and juicy enough to turn humble beans into the kind of lunch that invites another serving.
Thinly slice the red onion and cut the yellow chili into fine strips; place them in a bowl with the lime juice, salt, and pepper. Toss well and let them take on the dressing while you dice the tomato and chop the cilantro; by the time you finish, the onion should feel more pliable and less sharp while still retaining its crunch.
Drain the cooked beans well if any liquid remains, then add them to the bowl with the
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