Salad of White Beans & Greens (Fasolia me Horta)

Salad of White Beans & Greens (Fasolia me Horta)

1 Review
From: EatingWell Magazine March/April 1994

During the weeks before Easter, the women and children of Hydra collect basketfuls of the wild greens that grow on the hillsides. The greens are used in salads and soups.

Ingredients 10 servings

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  • 8 ounces dried white beans, such as cannellini or great northern (10 cups)
  • 1 1/2 pounds greens, such as Swiss chard, beet, spinach, collard or mustard, stems trimmed, well washed (12 cups)
  • 1 onion, halved and thinly sliced
  • 1 tablespoon red- or white-wine vinegar
  • 1/2 teaspoon sugar
  • 1/2 cup Greek black olives, pitted and coarsely chopped
  • 3 tablespoons balsamic vinegar
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon drained capers
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • Salt & freshly ground pepper, to taste


  • Active

  • Ready In

  1. Sort beans, discarding any debris. Rinse and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight. (Alternatively, place beans in a large pot, cover with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain beans and place in a large saucepan. Cover with fresh water and bring to a boil. Reduce heat to low and simmer, covered, until tender, about 45 minutes, adding water if necessary. Drain and refresh with cold water. Set aside.
  2. With the water still clinging to the leaves, place greens in a large pot. Cover and cook over medium-high heat, stirring occasionally, until just wilted, 2 to 3 minutes. Drain, pressing out as much liquid as possible. Roughly chop.
  3. Combine onions, vinegar and sugar in a small, nonreactive saucepan. Cover and bring to a boil. Immediately, remove from the heat and let stand, covered, for 5 minutes.
  4. Combine the reserved beans, greens, onion mixture and remaining ingredients in a large serving bowl. Taste and adjust seasonings.
  • Make Ahead Tip: Cover and refrigerate up to 1 day in advance. Bring to room temperature before serving.

Nutrition information

  • Per serving: 118 calories; 2 g fat(0 g sat); 5 g fiber; 19 g carbohydrates; 7 g protein; 58 mcg folate; 0 mg cholesterol; 2 g sugars; 4316 IU vitamin A; 23 mg vitamin C; 95 mg calcium; 4 mg iron; 250 mg sodium; 588 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 1/2 fat

Reviews 1

July 09, 2014
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By: EatingWell User
A good alternative recipe for collard greens We enjoyed this vegan dish that used a lot of our favorite ingredients: greens, beans, olives, garlic. I didn't have onions so I used a lot of scallions, and threw in chopped raw tomato in the end for color. If were 'great', I'd consider it good enough to serve to company. But it is 'good' enough for a nice, easy to make weeknight dinner. Pros: Tasty, we are olive lovers, the cooked 'dressing' for this warm salad was good. Cons: seasoning can be tricky, getting the right amount of salt