Greek Bean Salad Recipe

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Ingredients:

Serving

225 g haricot beans (such as cannellini)
1 1/8 liters water , for soaking
1 1/8 liters water, for boiling
75 ml olive oil
1 bay leaf
1 tsp dried thyme
1 tsp dried oregano
2 tbsp tomato puree
salt & freshly ground black pepper
1/2 lemon , juice of
1 bunch spring onion, chopped
1 red peppers or 1 green pepper, de-seeded and diced
1 slice lemon
black olives
1 hard-boiled egg, sliced

Directions:

Soak the beans overnight.
Next day, drain and rinse them, then bring to the boil in fresh water.
Boil fast for 10 minutes, skimming off any scum which forms on the surface.
Reduce the heat and simmer in a covered pan for about 30 minutes, then drain and allow to cool.
Heat the olive oil in a saucepan and fry the beans with herbs gently for 10 minutes.
Add enough water to cover the beans by one inch and stir in the tomato purée.
Simmer gently, uncovered for 45 minutes.
The liquid will have reduced to leave a thick tomato covering on the beans.
Let this cool, then season well and add the lemon juice.
Add the salad vegetables and transfer to an attractive serving dish and garnish with slices of lemon, olive and the egg.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	155.83 Kcal (652 kJ)
Calories from fat	118.23 Kcal
		% Daily Value*
Total Fat	13.14g	20%
Cholesterol	31.08mg	10%
Sodium	13.34mg	1%
Potassium	104.5mg	2%
Total Carbs	6.81g	2%
Sugars	1.99g	8%
Dietary Fiber	4.15g	17%
Protein	3.86g	8%
Vitamin C	34.2mg	57%
Iron	0.5mg	3%
Calcium	18.1mg	2%

Amount Per 100 g
Calories	156.17 Kcal (654 kJ)
Calories from fat	118.48 Kcal
		% Daily Value*
Total Fat	13.16g	20%
Cholesterol	31.15mg	10%
Sodium	13.37mg	1%
Potassium	104.73mg	2%
Total Carbs	6.83g	2%
Sugars	2g	8%
Dietary Fiber	4.15g	17%
Protein	3.87g	8%
Vitamin C	34.3mg	57%
Iron	0.5mg	3%
Calcium	18.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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