Pink beans salad

July 14, 2012  • 

 

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:
  1.  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

  1. 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.

  2. Nadji says:

    On en fait aussi. Une très bonne salade.
    A bientôt

  3. Culinaire Amoula says:

    Une belle salade! J’aime beaucoup! Bon week-end.

  4. Belinda @zomppa says:

    Those beans are awesome! So cool that they are pink first….

  5. 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

  6. emile says:

    Hi Joumana The beans are called A3sha Khanom (Borlotti Beans) Can be frozen and used straight from the freeza.

  7. Priya says:

    Wat a fabulous and nutritious salad.

  8. 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 🙂

  9. 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!

  10. 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

  11. 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!

  12. Christine @Fresh says:

    I love cranberry beans! Don’t you just wish that splash of bright pink stayed through cooking? This looks delicious.

  13. 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!

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