Greek Bean Salad Food

GREEK THREE-BEAN SALAD

Steps:

• Combine the first seven ingredients in a large salad bowl. Drizzle with vinaigrette; toss to coat. Chill until serving and sprinkle with cheese. Serve with a slotted spoon.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GREEK GREEN BEAN SALAD RECIPE

Steps:

• Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
• Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain well.
• Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
• Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

GREEK GARBANZO BEAN SALAD

Steps:

• Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

GREEK BEAN SALAD (FASOLIA PIAZ)

Steps:

• In a large microwave-safe bowl, toss the beans with 1 teaspoon salt. Cover and microwave on high until hot, 3 to 3½ minutes, stirring once halfway through.
• To the hot beans, add the garlic, onion, vinegar, oil, 2 teaspoons salt and ¾ teaspoon pepper; toss to combine. Let stand until cooled to room temperature, about 30 minutes, stirring once or twice.
• Stir the beans once again, then stir in the avocado, parsley, dill and lemon zest and juice. Taste and season with salt and pepper. Transfer to a serving bowl and drizzle with additional oil.

GREEK GARBANZO BEAN SALAD

Steps:

• Toss everything together except the feta in a large bowl. Refrigerate 2 hours before serving. Toss feta in before serving.

GREEK SALAD

Steps:

• Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

GREEK BUTTER-BEAN SALAD

Steps:

• Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
• Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
• Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
• Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.

GREEK POTATO & GREEN BEAN SALAD

Steps:

• Slice the potatoes into wedges.Place the potatoes into the Multipot. Add enough cold water to just cover the potatoes. Cover with lid and bring to a boil over high heat.When the potatoes reach a boil, reduce the heat to medium, remove the lid, and cover with the Collapsible Steamer & Strainer (collapsed one layer). Add the green beans to one half of the steamer and the chickpeas to the other half.Cook, covered, for 8-10 minutes, or until the green beans are crisp-tender.Combine the dressing ingredients in the Measure, Mix & Pour®; mix until blended.Place the salad greens in a large serving bowl. Transfer the green beans and chickpeas to the bowl. Drain the potatoes with the lid and transfer to the bowl.Top with olives and dressing, and toss to coat.

GREEK GRAIN SALAD

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
• Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
• Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
• Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.

GREEK BEAN SALAD

Steps:

• Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
• Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
• Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
• Serve at room temperature.

5-MINUTE GREEK GARBANZO BEAN SALAD

Steps:

• Directions:.
• Press or mince garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
• Drain liquid from garbanzo beans and rinse under cold running water; this helps prevent intestinal gas.
• Combine all ingredients with lemon juice, olive oil, and salt and pepper to taste.

FASSOLIA PIAZ (GREEK WHITE BEANS SALAD)

Steps:

• Soak beans overnight.
• Next day strain, add fresh water and boil. When they start boiling foam is formed on top which remove with a slotted ladle. When this is done, strain them again and put fresh water to cover the beans. When they start boiling, add salt, reduce heat and simmer for about 1 - 1 ½ hours covering with lid, until they are soft.
• When they are cooked, strain them and let them cool.
• Add olive oil, lemon juice, taste and adjust salt if necessary and sprinkle some black pepper on top.
• Serve with all the other ingredients i.e., tuna, finely chopped tomato, onion and parsley, oregano.

GREEK GREEN BEAN SALAD

Steps:

• place beans in large pot of salted boiling water until tender/crisp 6-8 minutes.
• drain in colander rinsing with cold water to stop cooking.
• whisk oil, garlic, mustard, vinegar, and salt and pepper (to taste).
• toss vinegarette over beans.
• add remaining cheese, tomatoes and scallions toss to coat.
• serve.

GREEK WHITE BEAN SALAD

Steps:

• Mix all ingredients, chill 1 hour.
• Enjoy.

GREEK THREE BEAN SALAD

Steps:

• Fill a medium sauce pan with water and bring to a boil over high heat. Add the green beans and cook for 3 minutes or until cooked to the desired level of doneness. Drain well.
• Place all salad ingredients in a large bowl and set aside.
• Add the desired amount of dressing and toss to combine. Serve and enjoy!