Giant beans salad

This is one of the most classic salads with pulses in Greek cuisine. A dish which can be served any time of the year but it is also ideal for periods of fasting like Lent. The always tasty giant beans this time combined with fresh, crunchy vegetables

Recipe of Argyro Barbarigou,

a prominent Head Cook in Greece

Check out her great site Argiro for more recipes

Ingredients (for 4 people):
250gr. dry giant beans
1 tsp of baking soda
4 spring onions, finely chopped (both green and white part)
1 onion, cut in rings
1 yellow bell pepper, finely diced
2 red peppers (from a jar in oil), finely chopped
10 black olives, pitted
1 tbsp of flat-leaf parsley, finely chopped
1 tbsp of fresh dill, finely chopped

For the dressing:
1/3 tea-cup of olive oil
1 lemon, the juice
1 tbsp of mild mustard
salt
pepper

Method:
The night before, soak the giant beans in a large bowl with plenty of water and the baking soda (at least for 12 hours).

Next day, rinse the beans well and boil in medium heat for 45 minutes until they are soft, cleaning off the foam on the surface with a wooden spoon. Drain in a colander and transfer in a salad bowl.

Add in the salad bowl all the chopped vegetables and the herbs, the olives and the onion rings.

In another bowl put the lemon juice with the salt, the pepper and the mustard and beat well to blend. Add the olive oil and beat again until you have a smooth sauce.

Pour over the salad, stir and serve immediately.