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Mediterranean bean salad
A vibrantly colored mix of beans, diced vegetables and chopped olives coated in a tangy olive oil and red wine vinegar dressing.

2½ tablespoons extra virgin olive oil
2½ tablespoons red wine vinegar
1 teaspoon caster (superfine) sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 tablespoon finely chopped flat-leaf parsley
½ clove garlic—minced
2 cups frozen fava beans (broad beans)
1 cup canned cannellini beansrinsed and drained
1 cup canned chickpeas (garbanzo beans) beansrinsed and drained
6 kalamata olivesfinely chopped
½ red pepperfinely diced

¼ small red onionfinely diced


COOK the fava beans in rapidly boiling water for 4 minutes, then rinse under cold water. REMOVE the leathery outer skin from the fava beans and discard. PUT the olive oil, vinegar, sugar, salt, pepper, oregano, parsley and garlic in a screw-top jar and shake until well combined. PLACE the beans, olives, red pepper, and onion in a large bowl, then toss with the dressing until well combined.



  Warm Bean and Chorizo Salad. White beans and green beans combine with chorizo sausage to create a simple and robust Spanish salad.


  Tuscan Peasant Salad. A rough country salad of torn romaine lettuce, tomatoes, cannellini beans, mushrooms, ham and hard-boiled eggs dressed with a tangy vinaigrette.


  Greek Fava Bean, Eggplant and Olive Stew with Feta. A richly-flavored Greek stew with fava beans, eggplant, zucchini, red pepper, potatoes and kalamata olives, served with crumbled feta cheese.


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