This is such an easy salad to make and a very tasty way to eat your beans. The greeks call this salad «ospriada». I consider myself lucky, that I get to visit my local fruit shop and buy fresh beans. You can use canned, of course, for speed. You could also add cherry tomatoes, feta cheese and black olives.
(All beans are measured cooked)
- 1 cup canelini beans
- 1 cup black eyed beans
- 1 cup red kidney beans
- 1 cup chickpeas, cooked
- ½ cup edamame
- 2 spring onions, chopped
- 1 cup coriander leaves
- 1 cup parsley leaves, chopped
- ½ cup fresh dill, chopped
- 1 lemon, zest and juice
- 1/3 cup olive oil
- salt and freshly ground black pepper
In a large bowl, mix the beans with the spring onions, coriander, parsley, dill and lemon zest. Add the lemon juice and olive oil. Mix to combine. Season the salad with salt and pepper just before serving. Add more lemon juice to taste. Serve cold as a light lunch.