Giant Bean Greek Salad
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!
- 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
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.
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