Bean salads remind me of family BBQs and end of summer picnics. My grandmother was a big fan of three bean salad, which she used to serve in a big cut glass bowl for lunches in the garden next to her giant bird of paradise flowers. I’d never shy away from using tinned pre-cooked beans, however this salad does benefit from the tender-but-firm texture of freshly cooked beans. Served alongside some classic fasting friendly dips, like the much-loved melizanosalata or parsley, homemade pita breads and meat-free dolmades, this simple salad can make a weekend lunch a vegetarian feast.
White bean salad (φασολια πιαζ)
Ingredients
- 1/4 kilogram of small dried white beans
- 1 medium red onion finely chopped into dice
- 2 fresh shallots/scallions chopped into fine rounds
- 1 medium green pepper/capsicum finely chopped into dice
- 4 tbs fresh parsley finely chopped
- 2 tbs fresh dill finely chopped
- 4 tbs cornichons finely chopped
- 5-6 olives to decorate
For the dressing:
- 1/3 cup of fresh lemon juice
- 1/4 cup extra virgin olive oil
- Salt Pepper to taste
Instructions
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Soak the white beans overnight. The next day drain them, put them in a pot with enough water to cover and boil them until they are softened well. Drain them, let them cool and pour them into a deep bowl or a deep platter. Add all of the remaining ingredients (except the olives) and toss gently to combine.
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Put in a glass jar with a lid, the extra virgin olive oil, lemon juice, salt and pepper. Shake the jar (with the lid on), until they mix well. Pour the dressing over the salad and gently mix to combine. Decorate with olives and a few reserved slices of onions and green peppers.
