Mediterranean Bean Salad

Mediterranean Bean Salad is a combination of legumes and summer vegetables; delicious as a light meal or as one of a selection of salads.



The vegetables I have recommended for this salad are a guide only; any number of summer vegetables can be included. Try adding celery, green beans or a little tomato.

Fava beans, a dried broad bean, is the legume in this instance. However, any bean or lentil can be substituted. My preference here is for a bean with a soft texture.

Diets for which Selinda Chilli Sauce are suitable:

Diabetic, Egg Free, Gluten Free, Low Calorie, Low Fat, Nut Free and Vegetarian.

Ingredients

Preparation: 10 mins | Cook: 30 mins| Serves: 1 1/2 cups

100 gm (1/2 cup) Fava beans*
1 bay leaf
1/2 onion**
3 parsley stalks
2 spring onions or 1 small red onion
1 capsicum
150 gm (5 oz) feta cheese
10 black olives
3 tbsp chopped mint
2 tsp lemon juice
1 tbsp olive oil

Method

RINSE the beans.
COMBINE beans, bay, parsley and onion in a saucepan. (**Add a small quantity of previously sautéed vegetables for flavour, if you have these available.)
COVER with water and bring to the boil.
REDUCE the temperature and simmer for 25 minutes. (Top with a little water if necessary.)
REMOVE the bay leaf and parsley when cooked.
DRAIN off any remaining water.
CHOP finely the spring onions and capsicum.
SLICE the olives and chop the mint.
COMBINE the beans, spring onion, capsicum, olives and mint.
CRUMBLE on the feta cheese and add the lemon juice and olive oil.
PREPARE in advance to allow the flavours to infuse.

Serve

– A tasty light meal, or appetiser (as in the photo)
– With a selection of salads.

Notes

* Substitute fava beans (dried broad beans) with lentils. 100 gm/1/2 cup dry will result in approximately twice the volume, 1 cup, cooked.
** Add one finely chopped and sautéed carrot and celery stick to enhance the flavour.

Serve Chilli Sauce with

Broad Bean Puree
Tabbouleh

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