Borlotti Beans Salad
Servings: 6 People
Ingredients
- 600 g Dry Borlotti Beans
- 1 Avocado , diced in small pieces
- 150 g Feta Cheese , diced in small pieces
- 8 Spring Onions , finely chopped
- 3 Courgettes , cut in 6 sticks and diced in small pieces
- 1 cup Sundried Tomatoes , chopped
- 2 tbsp Capers , roughly chopped
- 2 tbsp Fresh Parsley , finely chopped
- 4 Fresh Bay Leaves , or 3 dry ones
- 40 ml EVOO , Extra Virgin Olive Oil
- 100 ml Lemon Juice
- 25 ml Red Wine Vinegar
- 1 tbsp Mustard
- 1 tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- From previous night soak the beans in a bowl filled with water, the water to be at least 4 cm above the beans as they increase their volume quite rapidly. Add more water if needed.
- Next day place a large pot or casserole on high fire filled with waterccc. Bring to a boil and add the beans along with the bay leaves. Bring again to a boil and simmer on low heat with the lid askew for about 45’ for the beans to soften. Remove from the fire, discard the bay leaves, drain and keep aside to cool.
- To make the dressing mix the oil with the lemon juice, vinegar and mustard. Whisk well and keep aside.
- Toss in a serving bowl the rest of the ingredients, except of the avocado and the parsley, along with the beans, season with the salt and pepper pour the dressing and mix gently. Finally, add the avocado and the parsley and toss gently.