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Giant Bean Salad

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lima saladThis light, lemony, peppery, creamy bean salad is a joy to eat and so quick and simple to prepare.  For a pretty and delicious first course or perfect lunch, fill a large tomato with giant bean salad or just enjoy with a piece of good, crusty bread. Giant bean salad is one of my very favorite meals and I know you’ll enjoy it as much as I do!
Ground anise, mustard seeds and chopped scallions are a sensational flavor combination here.  With a squeeze of fresh lemon juice to brighten things up and a good olive oil to bring everything together – you just can’t go wrong with this meal.
I love Arosis brand Giant Beans. They’re organic, imported from Kastoria in Northern Greece and are always delicious.  And a 1lb bag is only around $5!  You can find them at most local Greek markets and online at The Mediterranean Way.  If you can’t get hold of giant (gigandes) Greek beans, you can substitute large (Fordhook) lima beans with very good results.
Ingredients
  • 3 cups cooked giant Greek beans (gigandes) or large or Fordhook lima beans
  • 6 scallions, chopped small
  • 1/4 cup olive oil
  • juice of one lemon (about 3-4 tbsp depending on your taste!)
  • 1 tsp anise seed (whole, not ground)
  • 1 tsp fresh ground black pepper
  • 1 tsp salt
  • 1 tsp mustard powder
  • 1 tsp garlic powder
Instructions
Soak, cook and drain 1/2 pound (half a bag) of dried giant Greek beans (gigandes) or large or Fordhook lima beans. I like to soak dried beans overnight but as little as 4 hours will work too.
This will give you 3 cups or so of cooked beans. You can use canned if in a rush but remember to rinse them well and gently pat dry.
Combine olive oil, lemon juice, anise seed, pepper, salt, mustard and garlic powder together.  Mix well to incorporate all ingredients completely.  Pour over  beans, stir gently to cover all of your beans and mix in chopped scallions.
This salad is perfection on it’s own as a main course and equally wonderful as a side to just about anything. Its also a great take-for-lunch option too!
Recipe easily doubles and triples and keeps well covered in the refrigerator for up to 5 days.

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