Mediterranean bean salad
serves 4
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 superfine (caster) sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 tablespoon finely chopped fresh flat-leaf parsley
½ garlic clove — minced
2 cups frozen fava (broad) beans
1 cup canned cannellini beans — rinsed and drained
1 cup canned chickpeas — rinsed and drained
6 Kalamata olives — finely chopped
½ red pepper — finely diced
¼ small red onion — finely 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.
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