Salad of White Beans & Greens (Fasolia me Horta)
From EatingWell: 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.
- 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
- 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.
- 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.
- 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.
- Combine the reserved beans, greens, onion mixture and remaining ingredients in a large serving bowl. Taste and adjust seasonings.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate up to 1 day in advance. Bring to room temperature before serving.
Per serving: 119 calories; 2 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 19 g carbohydrates; 7 g protein; 5 g fiber; 264 mg sodium; 595 mg potassium.
Nutrition Bonus: Vitamin A (86% daily value), Vitamin A (40% dv), Magnesium (23% dv), Iron (20% dv), Potassium (17% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 vegetable, 1/2 fat
More From EatingWell
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
Potato salad is a favorite summer dish, but classic versions...
It’s no wonder that the Mediterranean diet is considered to...
Enjoy the world’s healthiest diet with these delicious...
Make your own pickles! Get the most out of summer’s bounty by...
Berries and fresh summer fruit star in our healthy homemade...
Pork tenderloin is an easy and healthy addition to your...
Our healthy pepper recipes, including recipes for bell...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
For a quick and healthy dinner, make one of our easy stir-fry...
While nothing quite beats eating quickly boiled or grilled...
From healthy blueberry muffins and blueberry pancakes topped...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- March/April 1994