Greek Bean Salad

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* Exported from MasterCook *

 

Greek Bean Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried cannellini or other large white

beans -- (2 1/2 cups cooked)

Greek Salad Dressing:

1 large garlic clove

1/4 cup fresh lemon juice

1/4 cup olive oil

1 tablespoon fresh oregano -- chopped, or 1/2 teaspoon dried

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1 medium tomato -- seeded and coarsely chopped

2 small pickling cucumbers -- chopped, or 1 medium cucumber,

seeded and chopped

1/4 cup pitted and halved kalamata olives

1/4 cup crumbled feta cheese

Salt and freshly ground black pepper -- to taste

 

Purple-black kalamata olives, fresh oregano, the cool saltiness of feta cheese,

and summer-tender tomatoes and cucumbers make this hearty salad both delicious

and beautiful. (Photo on page 80.)

 

Sort through, rinse, soak, and cook the beans by your preferred method (see

Chapter 7). Drain.

 

While the beans are still warm, pour them into a large serving bowl. Add the

dressing and mix well. Cover and marinate at room temperature at least 1 hour,

stirring occasionally to distribute the dressing.

 

Shortly before serving, mix in the tomatoes, cucumbers, olives, and cheese.

Season with salt and pepper. Serve at room temperature.

 

Note: To remove a tomato's seeds, cut the tomato in half horizontally. Squeeze

it to press the seeds out at the same time you gouge the seed cavity with the

tip of a spoon. Most of the seeds and surrounding gel should come out.

 

GREEK SALAD DRESSING:

 

In a small bowl, whisk together the garlic, lemon juice, oil, and oregano.

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

 

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Per Serving (excluding unknown items): 166 Calories; 16g Fat (81.8% calories

from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 109mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0