In Greek: φασόλια σαλάτα, say: fah-SOL-yah sah-LAH-tah
This salad takes longer to make than other Greek bean salads because some of the beans require prep time, but the results are worth it. The choice of beans and the dressing make this a typically Greek salad. Giant limas, fresh green beans, and small beans are dressed with an oil and lemon dressing that includes a touch of sweet mustard.
Ingredients:
- 1 pound of gigantes (dried giant lima beans)
- 1 pound of canned beans, drained and rinsed (kidney, navy, or other of your choice)
- 1 pound of fresh green beans
- 1 medium-large onion, chopped (or 5-6 green onions, chopped)
- 3-4 tablespoons of chopped fresh parsley
- 1/2 cup of extra virgin olive oil
- juice of 3 lemons
- 1 1/2 teaspoons of sweet mustard
- sea salt
- freshly ground black pepper
- 1 red bell pepper, thinly sliced
Preparation:
Day 1: In a large bowl, add giant beans and cover with enough lukewarm water to cover by at least 5-6 inches. Soak for 12 hours (overnight).
Day 2: Transfer giant beans and water to a pot and boil for 5 minutes. Drain, return beans to the pot and cover with fresh cold water. Bring to a boil, reduce heat and simmer (slow boil) for 2 hours 15 minutes. Ten minutes before cooking time is up, add salt to taste.
Boil fresh green beans for 35-40 minutes, and drain.
Combine all beans in a large salad bowl.
In a small bowl, whisk together olive oil and lemon juice, salt, pepper, and mustard. Pour over the salad and toss to distribute.
Garnish with chopped parsley and red pepper slices, and serve.