Greek Gigante Bean Salad

The wonderfully cooling elements of a Greek salad paired with large beans make this salad a satisfying summer entrée. Corona beans stay in their shell and have a creamy interior when cooked. Find them on your favorite online site. Choose cannellini or great northern beans if you would rather use smaller, more available beans. Mediterranean cuisine at its best served on a warm summer day!

4 servings

INGREDIENTS:

½ pound Gigante or Corona beans, rinsed

2 Roma tomatoes, quartered, ½-inch dice

1 green pepper, seeded, large diced (about 1 cup)

½ large cucumber, quartered lengthwise, sliced (about 1 cup)

¼ red onion, sliced (about 1 cup)

½ cup kalamata olives, pitted, halved

1 tablespoon fresh dill, chopped

1 tablespoon fresh mint, chopped

2 tablespoons fresh flat-leaf parsley, chopped

¾ cup feta cheese, crumbled

½ cup extra virgin olive oil

¼ cup red wine vinegar

Sea salt and fresh ground black pepper to taste

DIRECTIONS:

1.     Soak the beans overnight in filtered water several inches over the top. Refrigerate. Drain the soaked beans. Place them in a saucepan with filtered water to cover about two inches above the beans. Bring to a boil, reduce to a simmer. Simmer until the beans are tender, about one to one-and-a-half hours (this will depend on the age and type of bean). Drain the excess water and rinse with cool water to cool down.

2.     Gently toss the cooled dry beans with the remaining ingredients using a clean hand to lift them from the bottom of the bowl, turning them over at the top until well distributed. Taste, Think, Transform with salt. Serve at room temperature or chilled.

Greek Gigante Bean Salad

Greek Gigante Bean Salad
Yield: 4
Author:
Prep time: 25 MinCook time: 1 H & 30 MTotal time: 1 H & 55 M
The wonderfully cooling elements of a Greek salad paired with large beans make this salad a satisfying summer entrée. Corona beans stay in their shell and have a creamy interior when cooked. Find them on your favorite online site. Choose cannellini or great northern beans if you would rather use smaller, more available beans. Mediterranean cuisine at its best served on a warm summer day!

Ingredients

  • ½ pound Gigante or Corona beans, rinsed
  • 2 Roma tomatoes, quartered, ½-inch dice
  • 1 green pepper, seeded, large diced (about 1 cup)
  • ½ large cucumber, quartered lengthwise, sliced (about 1 cup)
  • ¼ red onion, sliced (about 1 cup)
  • ½ cup kalamata olives, pitted, halved
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • ¾ cup feta cheese, crumbled
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • Sea salt and fresh ground black pepper to taste

Instructions

  1. Soak the beans overnight in filtered water several inches over the top. Refrigerate. Drain the soaked beans. Place them in a saucepan with filtered water to cover about two inches above the beans. Bring to a boil, reduce to a simmer. Simmer until the beans are tender, about one to one-and-a-half hours (this will depend on the age and type of bean). Drain the excess water and rinse with cool water to cool down.
  2. Gently toss the cooled dry beans with the remaining ingredients using a clean hand to lift them from the bottom of the bowl, turning them over at the top until well distributed. Taste, Think, Transform with salt. Serve at room temperature or chilled.

Nutrition Facts

Calories

441.69

Fat (grams)

36.06

Sat. Fat (grams)

7.89

Carbs (grams)

20.82

Fiber (grams)

5.73

Net carbs

15.1

Sugar (grams)

2.86

Protein (grams)

10.71

Sodium (milligrams)

642.8

Cholesterol (grams)

25.03

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Gigante bean, Corona bean, Greek salad
salad
Greek
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Linda HierholzerSALADSComment