Giant Bean Greek Village Salad
FUN FACT: Many of us have seen, tried or at least heard of a Greek salad, but chances are we may also have experienced it in its American version, with lettuce and vinaigrette. Real Greek salad calls for neither! The brininess of the olives and/or capers or sea fennel provides ample acidity and lots of vitamins, minerals and antioxidants as well. Beans, prepared in so many different ways, from salads like this to main course stews and soups, are a seminal ingredient of longevity eating!
PREP TIME 20 minutes
COOK TIME 1 hour 20 minutes
SERVES 4 servings
Ingredients
- 1 cup dry giant beans soaked overnight*
- 3 large firm ripe tomatoes
- 1 large seedless cucumber
- 1 green bell pepper cap and seeds removed
- 1 large red onion peeled
- 12 Greek olives of choice Kalamatas, wrinkled black, green
- 2 Tbsp drained Greek capers or sea fennel optional
- 1 cup crumbled vegan Greek feta
- Greek sea salt to taste
- 2 large pinches dried Greek oregano
- 6 Tbsp extra virgin Greek olive oil
Instructions
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Drain the giant beans and place in a medium saucepan with fresh water. Bring to a boil and simmer over medium heat for about 1 to 1½ hours, or until tender but al dente. Drain and cool.
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When the beans are cool, place them in a large salad or mixing bowl.
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Core and halve the tomatoes. Cut into wedges or chunks. Place in a salad bowl.
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Remove the cucumber ends and cut the cucumber in half lengthwise and then into ½-inch (1¼-cm) half-moon-shaped pieces. Add to the tomatoes.
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Cut the bell pepper in half and then into ¼-inch strips. Cut the onion in half and then into slices about ⅛ inch thick. Place in the salad bowl with the beans and other vegetables.
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Add the olives and capers or sea fennel if using. Add the feta. Toss gently and add salt to taste. Add the oregano and olive oil, toss gently, and serve.
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*You can use lima or butter beans instead of Greek giant beans, and you can also use good quality, rinsed and drained canned beans.