Fasoulosalata - Greek Bean Salad
Protein packed and colorful, this bean salad is great on its own, or paired with your protein of choice!
Serves 4-6
Ingredients - Salad
1 pound dried cannellini beans
1 white onion, halved
1 teaspoon salt
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
1 bunch scallions, finely chopped
1 bunch fresh dill, finely chopped
1-2 medium tomatoes, finely chopped
Salt and freshly ground black pepper, to taste
4 ounces Feta cheese (optional)
Ingredients - Dressing
1/3 cup red wine vinegar
2/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Dry Greek oregano, to taste
Directions
The night before you plan to serve this dish, place the beans in a large bowl with water and cover by 2-3 inches. Set aside to soak overnight.
The next day, drain the beans into a colander and discard the soaking liquid. Place the beans and halved onion (both halves) in a large pot, add water to cover by 1 inch; add a teaspoon of salt and bring to a boil, cooking until the beans are fairly soft, about 40-50 minutes. Remove the beans from the heat and drain them into a large colander, discarding the cooking liquid. Rinse the beans well and drain them again. Allow to cool for half hour, and reserve.
Add the red onions, green pepper, scallions, dill, and tomatoes to a large mixing bowl; add the cooked beans, and toss gently to combine. Taste, and season accordingly with salt and pepper.
To make the dressing, combine 1/3 cup of red wine vinegar with 2/3 cup of olive oil in a resealable container, and season with salt, pepper, and Greek oregano to taste. Shake vigorously until emulsified.
Dress the salad with as little or as much dressing as preferred, tossing gently to fully combine; if using, crumble the feta into the salad, and toss again to fully combine. Serve and enjoy!
Chef Loi Notes:
You can pair this recipe with any protein you like: grilled chicken breast, salmon, or shrimp! Simply season to taste with olive oil, salt, pepper, oregano and lemon juice, and cook in the oven at 350º F or on stove top until cooked through.
Add any additional vegetables or herbs you like and make this recipe your own!
You can use canned beans as a substitute for dry beans, but make sure you get low or no sodium organic beans, and rinse them well before incorporating into the dish.