Pink beans salad
July 14, 2012 • Category: Salads
Time for salads, especially when ready in minutes; this one was put together on the spur-of-the-moment before taking a dip in the pool (remember, wait one hour before swimming after a meal).
Feta was shipped from Greece but the beans are local and very pretty when raw, streaked with pink; unfortunately their color turns to a mousy brown when cooked. They are called eysh khano here.
INGREDIENTS:
- 2 cups of beans such as white beans
- 1 cup of purslane
- 1 cup of feta cheese
- 1 cup of radishes
- Garnishes such as chopped parsley, onion, preserved lemon, tomatoes (optional)
METHOD:
- Hull the beans; soak in water overnight; drain and place in a saucepan with several cups of water; cook till tender (about one hour). Drain and transfer to a salad bowl. Add the rest of the ingredients; pour the dressing and toss and serve.
Dressing: 1/4 cup of pomegranate molasses diluted in 1/4 cup of lemon juice or water; 1/4 cup of olive oil; salt and pepper to taste.
When traffic, pollution, and all the other combined urban ills get to be too much, in Beirut the beach and recreation is a few feet away.
Comments
15 Comments • Comments Feed
Michelle says:
Those pink beans are beautiful!! I saw similar ones when we first moved here but didn’t buy them. Sadly I’ve never seen them again. Don’t you hate how beautiful beans just look all the same once they’re cooked? Ha ha.
On July 14, 2012 at 3:26 pm
Nadji says:
On en fait aussi. Une très bonne salade.
A bientôt
On July 14, 2012 at 3:48 pm
Culinaire Amoula says:
Une belle salade! J’aime beaucoup! Bon week-end.
On July 14, 2012 at 4:03 pm
Belinda @zomppa says:
Those beans are awesome! So cool that they are pink first….
On July 14, 2012 at 5:40 pm
Devaki says:
Joumana dear! This is just such a great salad and your dressing is one I am going to use on everything. LOVE that pic at the beach 🙂 BTW those citrus mufins are to die for and I would be licking the spoon right there with your niece. Too funny about her being a fussy eater for her mom but wuite the opposite for you 🙂
chow! Devaki @ weavethousandflavors
On July 14, 2012 at 8:48 pm
emile says:
Hi Joumana The beans are called A3sha Khanom (Borlotti Beans) Can be frozen and used straight from the freeza.
On July 15, 2012 at 1:53 am
Joumana says:
@Shoukran!!! Emile your info is invaluable!
On July 15, 2012 at 2:32 am
Priya says:
Wat a fabulous and nutritious salad.
On July 15, 2012 at 5:18 am
Bria @ WestofPersia says:
I love those beans! At my local farmers’ market, they’re often labeled cranberry beans. Enjoy every second of every beach outing 🙂
On July 15, 2012 at 5:59 pm
T.W. Barritt says:
Those beans pink beans look lovely in the raw – that reminds me of those great purple pole beans that turn green when cooked. Go figure!
On July 15, 2012 at 7:31 pm
Diane says:
I had to look up purslane and it looks like the weed that grown in our garden!! I spend my life digging it out! I should get it checked and make sure it is the same. Love this salad. Diane
On July 16, 2012 at 4:00 am
Joumana says:
@Diane: purslane is SUPER nutritious!!!! it is also called mâche in France
On July 16, 2012 at 5:01 am
Susan says:
That first photo is a true feast for the eyes and what a wonderful blend of flavors. What a refreshing view in the last shot!
On July 16, 2012 at 4:10 pm
Christine @Fresh says:
I love cranberry beans! Don’t you just wish that splash of bright pink stayed through cooking? This looks delicious.
On July 17, 2012 at 8:52 pm
Oui, Chef says:
I hate it when beautiful raw beans get all ugly when cooked. Of course, I’d get over it in a heart beat for a bite of this luscious salad!
On July 19, 2012 at 12:01 pm