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.
- 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)
- 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.