Fassolia Piaz Greek White Beans Salad Recipes

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GREEK BEAN SALAD (FASOLIA PIAZ)



Greek Bean Salad (Fasolia Piaz) image

This simple bean salad was inspired by one we tasted in Greece. We swapped the large, flat butter beans typically used by Greek cooks for easier-to-find...

Categories     Sides

Time 45m

Yield 6 Servings

Number Of Ingredients 11

4 15½-ounce cans cannellini beans, rinsed and drained
Kosher salt and ground black pepper
2 medium garlic cloves, finely grated
1 small red onion, halved and thinly sliced
1/3 cup red wine vinegar
3 tablespoons extra-virgin olive oil, plus more, to serve
1 ripe avocado, halved, pitted, peeled and chopped into ½-inch pieces
1 cup lightly packed flat-leaf parsley, torn if large
1/2 cup lightly packed fresh dill, chopped
1 teaspoon grated lemon zest
1 teaspoon lemon juice

Steps:

  • In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
  • To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon pepper; toss to combine. Let stand until cooled to room temperature, about 30 minutes, stirring once or twice.
  • Stir the beans once again, then stir in the avocado, parsley, dill and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.

FASOLIA PIAZ (BEAN SALAD)



Fasolia Piaz (Bean Salad) image

This is a delicious bean salad that tastes wonderful when summer's tomatoes come in. Substantial enough for a main course. Serve with a platter of assorted salamis or smoked fish and some crusty bread.

Provided by evelynathens

Categories     Onions

Time P1DT7h30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb dried navy beans, picked over and pre-soaked overnight
3 roma tomatoes, diced
1 1/2 English cucumbers, diced (the long, seedless ones)
1 medium onion, diced (about 1/2 cup)
3/4 cup parsley, minced
1 teaspoon oregano (mediterranean)
1/3 cup olive oil
2 -3 tablespoons red wine vinegar or 2 -3 tablespoons lemon juice
4 hard-boiled eggs, quartered

Steps:

  • Cook the navy beans until tender.
  • Drain.
  • Combine the beans with the remaining vegetables and parsley.
  • Season with salt.
  • Shake up the oil with oregano and 2 tblsps of vinegar in a small bottle.
  • Taste.
  • If not sharp enough, add more vinegar.
  • Dress the bean salad and stir gently to combine.
  • Add eggs and stir even more gently not to break them up.
  • Serve on 4 lettuce-lined plates.

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