Mixed Fresh and Dried 3-bean Salad in Garlic Dressing

No ratings yet

BEAN SALAD DELICIOUSNESS Bean salads are a ridiculously easy way to get great nutrition and flavor in easy recipes that take almost no time to cook. They are a basic preparation all over the Mediterranean, flavored differently, of course, from region to region. Look for good quality, low-sodium canned beans, preferably organic.

No ratings yet

Mixed Fresh and Dried 3-bean Salad in Garlic Dressing

By Diane Kochilas

Prep Time 10

Cook Time 30

Servings

Recipes, The Ikaria Diet

Prep Time 10

Cook Time 30

Servings

Recipes, The Ikaria Diet

Ingredients

For the salad:

15- ounce or 400 g can kidney beans
15- ounce or 400 g can white beans or pinto beans
15- ounce frozen or green beans trimmed
2 scallions trimmed and sliced thinly
1/4 medium red onion optional
2 Tbsp chopped parsley

For the dressing:

1 clove garlic
½ cup white wine or apple cider vinegar
¼ cup extra virgin Greek olive oil
2 Tbsp Greek honey
2 tsp fresh dill chopped
1 Tbsp Dijon mustard
Salt and freshly ground black pepper to taste

Instructions

Grate the garlic on a rasp over a bowl big enough to accommodate the salad. Add the vinegar, honey, olive oil, the dill, salt and pepper and whisk to combine.
Rinse and drain the canned beans in a colander. Steam the green beans for 5 minutes or until soft, drain and place in an ice bath immediately. Drain and add to the mixed dried beans. Mix in the scallions, onions and the parsley.
Transfer the mixture to the bowl with the dressing and toss well by hand, until the salad is well lubricated. Season to taste with additional salt and serve, either at room temperature or chilled.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

Mixed Fresh and Dried 3-bean Salad in Garlic Dressing