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  Added: Jun 29, 2007  •  Visited (255)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Bean Salad
(Fassoulada)
What You Need:
  • ˝ pound navy pea beans
  • ˝ cup thinly sliced onions
  • ˝ cup olive oil
  • 6 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • 2 to 3 stalks celery, diced
  • ˝ cup chopped flat-leaf parsley

  • How To Cook:
    1. Soak beans several hours or overnight in water to cover; drain.

    2. Cover with fresh water, bring to a boil, and cook about 1 hour, or until tender.

    3. Drain beans and place in a large bowl; add onions, olive oil, lemon juice, salt, pepper, celery, and parsley.

    4. Mix well and serve at room temperature or slightly chilled.

    NOTE:
    1. Two 20-ounce cans of cannellini beans ban be used instead. Rinse under cold water and drain.

    To Serve: 6 to 8
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Vegetables » Beans
    Main Ingredient » Vegetables » Celery
    Main Ingredient » Vegetables » Onion
    Dish » Salads



     




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