Hello there , welcome back . Today we are making a healthy ans hearty Greek Salad or a Greek Beans Salad or a Greek Chickpea, bean and corn salad. You can call it by whichever name you like, after all as Shakespeare said “What’s in a Name?”
If you have read any of my recent salad posts, you must be knowing we started to include a salad as major part of one of our meals this year, mostly dinner. I am happy to say we are still living up to that practice, pretty much. The best part about salads is that you can open the fridge checkout your left overs, like half an avocado, some apple slices, tomatoes or whatever you have, chop them up together top it with a nice flavorful dressing and there you have it your salad is ready (well most of the times it’s tasty as well). I agree and admit not all salad recipes are so forgiving and not all fruits , vegetables and dressing get along sure shot, but how do you know until you try it right. Who knows, may be the next best recipe is waiting to be explored in your kitchen.
This Greek Bean salad like all others is tasty and easy. We have used chickpeas and kidney beans here and we all these are full of proteins. Thus this Greek bean Salad is a hearty meal, specially for dinner. You may easily use cans of chickpeas and kidney beans just make sure to wash them well . If you are a fan of home made food like me, you can just soak the beans overnight or at least for 6 hours and then pressure cook them with a little salt, for 15-20 minutes on medium flame. Trust me its easier then it sounds plus its healthier.
The corns add a creamy and sweet flavor to the salad and the feta cheese brings a very nice variation of texture, adds taste and completes this Greek bean salad. I have added different bell peppers and onion to add a nice crunch, you may also use cucumbers and tomatoes.
For the dressing of this simple salad I have used fresh parsley some lemon juice and olive oil along with some herbs and that’s pretty much it. I have skipped the mustard in the dressing as I am not a Mustard Fan, please feel free to add half a teaspoon of mustard to the dressing if you like.
- Foe Salad
- Boiled Chickpeas: 1 cup
- Boiled kidney beans: 1 Cup
- Sweet Corns: 3/4 Cup
- Red bell pepper: 1/2
- Green Bell pepper:1/2
- Broccoli florets :5-6
- Onion diced :1/2 cup
- Feta cheese coarsely crumbled:1/2-3/4 cup
- For dressing
- Green chilies chopped: 3-4 (optional)
- Black pepper: 1 Tbsp
- Olive oil: 4 Tbsp
- Lemon juice 7-8 tbsp
- Fresh Parsley chopped:2 tbsp
- Salt: 1/4 tsp
- Garlic: 2 cloves
- Cut broccoli into bite size pieces, dice peppers.
- Microwave sweet corns for 1.5 -2 mins till they are nice and soft and starts smelling sweet.
- Mix all salad ingredients in a mixing bowl
- In another bowl add minced garlic and all other dressing ingredients and whisk well for 2 minutes or until a thick emulsion is formed.
- Add the dressing to the salad toss and serve cold.