Greek Bean Salad

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 12 hrs 20 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g beans, (black cowpeas)
  • 300 g tomato (s), peeled and very finely diced
  • 4 tablespoon vinegar, (wine vinegar)
  • 3 tablespoon olive oil, cold-pressed
  • 200 g sprin onion (s), cleaned, washed and cut into fine rins
  • 1 bunch parsley, washed and half chopped
  • 3 sprigs mint, fresh, washed and 1 half chopped
  • 1 bay leaf
  • some sugar
  • some black pepper, ground
  • a bit salt
Greek Bean Salad
Greek Bean Salad
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Instructions

  1. Wash the cowpeas and soak them overnight in plenty of water. Pour off the water and bring the beans to the boil in plenty of water along with the bay leaf, skim off the foam, cover and simmer for about 40 minutes. Put the beans in a sieve and let cool a little. Mix in a bowl with the vinegar, olive oil, salt, pepper and sugar and let rest for an hour. Add the onion rings, tomato pieces, chopped mint and chopped parsley. Season to taste with pepper and salt. Place on a platter and garnish with the un chopped mint and parsley. Serve with fresh white bread.

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