Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

In Greece this salad is made from a variety of kidney bean which is allowed to grow large in the pod, and then picked, dried and used immediately. This means that they are never tough, and do not need to cook as long as shop-bought dried beans. As these are difficult to get outside Greece, use any sized haricot/dried white bean. Fasoulia is another salad that may be eaten warm. Spoon it into crisp lettuce leaves for a pretty effect. In the summer eat it with crudités and other appetizers, such as tapenade and jajiki.