Mediterranean bean salad
A vibrantly colored mix of beans, diced vegetables and chopped olives coated in a tangy olive oil and red wine vinegar dressing.

2½ tablespoons extra virgin olive oil
2½ tablespoons red wine vinegar
1 teaspoon caster (superfine) sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
1 tablespoon finely chopped flat-leaf parsley
½ clove garlic—minced
2 cups frozen fava beans (broad beans)
1 cup canned cannellini beans—rinsed and drained
1 cup canned chickpeas (garbanzo beans) beans—rinsed and drained
6 kalamata olives—finely chopped
½ red pepper—finely diced

¼ small red onion—finely diced


COOK the fava beans in rapidly boiling water for 4 minutes, then rinse under cold water. REMOVE the leathery outer skin from the fava beans and discard. PUT the olive oil, vinegar, sugar, salt, pepper, oregano, parsley and garlic in a screw-top jar and shake until well combined. PLACE the beans, olives, red pepper, and onion in a large bowl, then toss with the dressing until well combined.

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