Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
I want to apologize for being MIA last week, but I was in Amsterdam for business purposes. I did have the chance to walk around the city and be able to see the Kaukenhof Park with the tulips, which is only open for two months every year. I had a lot of work, but it was fun as well.
When I left Greece, it was a bit chilly, but coming back I realized that summer is here to stay! Temperatures have risen to the 30’s C / 90’s F and many people have started their summer swims.
In Greece summer starts at about the end of May and ends up late September. Temperatures during this time vary from 30’s C / 90’s F to, in some extreme cases, 40’s C / 100’s F or even above this. The good thing about this country’s climate is that the atmosphere is very dry with almost no humidity and thus easier to tolerate heat.
Working people in Greece have one month of vacations most of which they spend it during summer. Usually they take the three weeks during summer and one week during Christmas and/or Easter. Especially August is the month of holidays and big urban cities become deserted for a few days.
Greek islands are the most popular destination of Greeks and tourists, following the coastal towns of the mainland.
Because of the high temperatures during summer, I always try to make light meals that not only will give us the necessary power to work throughout the day, but also to keep us cool and not overwhelmed. Salads are the perfect meals and I always try to enrich them, so as to constitute a full meal without having to be followed by any main course. Greek salad of course is at peak demand and we all enjoy the fresh seasonal vegetables which form it. To change a little bit and get out of the ordinary I made a salad based on the Greek one, but I added beans to it. I also made a sweet and sour Vinaigrette with cumin to add more flavor to it. The result was a very filling, refreshing and colorful salad packed with vitamins, good fats and taste. Let’s go and make it!
Greek Bean Salad
Ingredients
1 cup cannellini beans
2 tomatoes, cut in cubes
1 large cucumber, cut in cubes
2 green peppers, cut in cubes
2 red jarred peppers, cut in cubes
5 pickled cucumbers, cut in cubes
10 olives, cut in slices
140 gr. / 5 oz. corn kernels
200 gr. / 7 oz. feta cheese, cut in cubes (optional)
Salt and pepper
For the Dressing
½ cup olive oil
¼ cup balsamic vinegar or any other vinegar
2 tbsp Dijon mustard
2 tbsp honey
½ tsp cumin
Salt and pepper (instead of plain pepper you can add chili pepper)
Instructions
For the Dressing
Mix everything in a jar until they are all incorporated.
Put in the fridge until is ready to be used.
Boil cannellini beans until soft.
Cut all veggies in cubes.
Mix everything.
Add feta cheese in cubes.
Salt (in moderation, because feta is already salty) and pepper.
Pour half of the dressing on the salad and mix to go everywhere.
If you think more is needed add spoon by spoon.
- 1 cup cannellini beans
- 2 tomatoes, cut in cubes
- 1 large cucumber, cut in cubes
- 2 green peppers, cut in cubes
- 2 red jarred peppers, cut in cubes
- 5 pickled cucumbers, cut in cubes
- 10 olives, cut in slices
- 140 gr. / 5 oz. corn kernels
- 200 gr. / 7 oz. feta cheese, cut in cubes (optional)
- Salt and pepper
- ½ cup olive oil
- ¼ cup balsamic vinegar or any other vinegar
- 2 tbsp Dijon mustard
- 2 tbsp honey
- ½ tsp cumin
- Salt and pepper (instead of plain pepper you can add chili pepper)
- Mix everything in a jar until they are all incorporated.
- Put in the fridge until is ready to be used.
- Boil cannellini beans until soft.
- Cut all veggies in cubes.
- Mix everything.
- Add feta cheese in cubes.
- Salt (in moderation, because feta is already salty) and pepper.
- Pour half of the dressing on the salad and mix to go everywhere.
- If you think more is needed add spoon by spoon.
- 1 φλιτζάνι φασόλια
- 2 ντομάτες, κομμένες σε κύβους
- 1 μεγάλο αγγούρι, κομμένο σε κύβους
- 2 πράσινες πιπεριές, κομμένες σε κύβους
- 2 κόκκινες πιπεριές Φλωρίνης σε βάζο, κομμένες σε κύβους
- 5 Αγγουράκια τουρσί, κομμένα σε κύβους
- 10 ελιές, κομμένες σε φέτες
- 140 γρ. καλαμπόκι
- 200 γρ. φέτα, κομμένη σε κύβους (προαιρετικά)
- Αλάτι και πιπέρι
- ½ φλ ελαιόλαδο
- ¼ φλ. ξίδι μπαλσάμικο ή οποιαδήποτε άλλο ξύδι
- 2 κ.σ. μουστάρδα Ντιζόν
- 2 κ.σ. μέλι
- ½ κ.γ. κύμινο
- Αλάτι και πιπέρι (αντί του απλού πιπεριου μπορείτε να προσθέσετε πιπέρι τσίλι)
- Αναμείξτε τα πάντα σε ένα βάζο μέχρι να ενσωματωθούν.
- Βάλτε στο ψυγείο μέχρι είναι έτοιμο να χρησιμοποιηθεί.
- Βράστε τα φασόλια μέχρι να μαλακώσουν.
- Κόψτε όλα τα λαχανικά σε κύβους.
- Αναμείξτε τα πάντα.
- Προσθέστε τη φέτα σε κύβους.
- Αλάτι (με μέτρο, γιατί η φέτα είναι ήδη αλμυρή) και πιπέρι.
- Ρίξτε το μισό ντρέσσινγκ στη σαλάτα και ανακατέψτε να πάει παντού.
- Εάν χρειάζεται περισσότερο προσθέστε κουτάλι από κουτάλι.
