home | recipes 

Giant Bean Greek Salad

4.14 from 23 votes
Jump to Recipe
Rate
Print
Jump to Recipe
Rate
Print
Giant beans make the perfect base for a Greek salad that aims to be both light and filling. Giant beans are called gigantes in Greek. This salad has all the important Mediterranean diet ingredients you need, from plant-based protein like beans, to delicious colors and flavors from the fresh vegetables, to olive, capers, and of course extra virgin Greek olive oil. Greek feta adds both creaminessand tang!
4.14 from 23 votes

Giant Bean Greek Salad

, , ,
, , ,

Ingredients

  • 3 cups soaked and boiled Greek giant beans 1 ½ cups uncooked
  • 1 bunch fresh arugula chopped
  • 1 seedless cucumber
  • 1 large green bell pepper chopped
  • 1 red onion finely chopped
  • 2 cups red teardrop tomatoes halved
  • 1 cup black or yellow cherry tomatoes halved
  • 2 scallions finely chopped
  • 2 cups cubed Greek feta
  • 6 – 8 pickled peppers pepperoncini
  • 12 Kalamata olives
  • 2 tablespoons capers rinsed
  • Grated zest of 1 lemon

Vinaigrette

Instructions

  • Drain the soaked giant beans and place in a medium saucepan with fresh water. Bring to a boil and simmer over medium heat for about 1 to 1½ hours, or until tender but al dente. Drain and cool.
  • Coarsely chop the arugula and add it to a large mixing bowl.
  • Remove the cucumber ends and cut the cucumber in half lengthwise and then into ½-inch (1¼-cm) half-moon-shaped pieces.
  • Cut the bell pepper in half, into ¼-inch strips, and then in large dice.
  • 5, When the beans are cool, place them in a large salad or mixing bowl. Onions and cucumbers go next. The two types of tomatoes and scallions are added to the bowl.
  • Place half of the feta in the salad bowl with the beans and other vegetables. Add the pickled peppers around the circumference of the bowl. Add the olives and capers, as well.
  • Make the vinaigrette by adding lemon juice, mustard, and oregano in a medium bowl and whisk olive oil until the dressing emulsifies.
  • Top the salad with lemon zest and finish with a few tablespoons of dressing. Drizzle the rest of the vinaigrette before serving.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Watch my YouTube video of this recipe HERE.

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.

buy now

You’ll Also Love

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.

more about Diane

Latest Recipes

More

Lemon Potato Smashers

Lemon Potato Smashers

Seafood Stew

Seafood Stew

Lentil Sweet Potato Soup

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli cauliflower salad

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

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

Longevity Recipes

More

Spanakopita Salad - Ep. 511

Spanakopita Salad

Vegetarian MUSHROOM GYRO

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Creamy Broccoli & Cashew Soup

Featured In

My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo
My Greek Table Logo

D|K