Greek cuisine · Salads & Mezze

Cold Giant Bean Salad

Cold giant beans with red onion, parsley and red wine vinegar, marinated in good olive oil.

Ingredients · for 4 servings

• 500 g giant white beans (gigantes)
• 1 red onion
• 1 bunch flat-leaf parsley
• 3 tbsp red wine vinegar
• 8 tbsp olive oil
• 1 tsp dried oregano
• 2 bay leaves
• 1 garlic clove
• Salt, pepper

Instructions

1. Soak the beans overnight in plenty of cold water the day before, then drain and rinse the next day.
2. Bring the beans to a boil with the bay leaves in fresh, unsalted water and cook gently for 60–75 min. until tender but the skins haven't burst yet.
3. Season with salt only in the last 10 min., then drain, remove the bay leaves and let the beans cool to lukewarm.
4. Slice the red onion into fine half-rings, finely grate the garlic and roughly chop the parsley.
5. Whisk olive oil, red wine vinegar, garlic, oregano, salt and pepper into a dressing and gently mix in the still-lukewarm beans — warm, they absorb the acidity better.
6. Fold in the onion and parsley, chill the salad for at least 2 hours and serve well chilled with a drizzle of olive oil on top.