Greek Giant Beans & Chili Tomato Vegan Salad
The next few weeks will focus on beans. As we continue on our plant-based journey, we look at this great, filling source of protein and carbs, creating clean fuel for our bodies. While we may not all want to be vegan, changing one meal at a time can make a huge difference... cleaner food, cleaner earth.... right?
Here is a super easy and tasty summer bean salad recipe :)
These are 'Giant Beans', or white beans. They are commonly found in Mediterranean cuisine.
Γίγαντες, pronounced "yi-gan-des" means "giant" in Greek. Check out how large they are!
These beans have a natural flavor that can go with almost anything. For example, Japanese white bean paste uses this bean too. But today I want to share a very summery salad that is refreshing and makes a delicious, complete meal.
I learnt how to prepare these beans from a Greek customer who shared the traditional way of preparing these beans. One important thing is that you need to boil these beans with a bay leaf and yes, this did make a huge difference in flavor! I used 2 leaves in a pot filled the room with an amazing aroma which was infused into the beans. While this may sound like a detail, I would not skip it!
We also used Cherry tomatoes instead of the large tomatoes as I feel tomatoes we get here are a bit light in flavor and the cherry tomato will do a better job at making the salad more exciting. We used black and red tomatoes and I think the color adds to the look.
If you are not a big fan of spices, skip the red chili - but just one chili is a pleasant kick in the dressing, which I really like.
Enjoy this very simple and healthy summery salad!
Giant Beans & Chili Tomato Vegan Salad
(4 servings )
200g, dried Giant Beans
2 Leaves, Bay Leaves
500g, Cherry Tomatoes (we mixed black and red)
1pc, Bird Eye Chili, Chopped
1 Bunch, Fresh Basil, minced
1 Clove, Garlic Minced
3 Tbsp., Extra Virgin Olive Oil
2 Tbsp., Red Wine Vinegar
1 Tbsp., Fresh Lemon Juice
1 tsp., Natural Salt
1 pinch, Black Pepper
- Soak the giant beans over night with plenty of water.
- Drain and rinse off well. Place the giant beans in a large pot and cover with water. Add the 2 leaves of bay leaves and bring the water to a boil. Once the water has boiled, reduce the heat and bring it down to a low flame and simmer for about 50 to 60 minutes. The texture should be soft but not mushy. Drain the water and set aside.
- Mince the fresh basil and garlic and mix all the dressing ingredients in a small mixing bowl.
- Cut the cherry tomatoes in halves and toss together with the cooked beans and dressing and serve! This salad will taste good the next day too.Store in an airtight container in the refrigerator up to 2 days.
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