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Mavromatika Fasolia Salata

Serves 4



This is an easy dish as black-eyed beans do not need to be soaked overnight.

By adding spring onions and loads of aromatic dill, it is transformed to a

refreshing and healthy dish. It can be served hot or at room temperature.

  1. Rinse and drain the beans, tip them into a pan and pour in cold water to cover.
  2. Bring to the boil and immediately strain.
  3. Put them back in the pan with fresh cold water to cover and add a pinch of salt - this will make their skins harder and stop them from disintegrating when they are cooked.
  4. Bring the beans to the boil, then lower the heat slightly and cook them until they are soft but not mushy. They will take 20-30 minutes, so keep an eye on them.
  5. Drain the beans, reserving ½ cup of the cooking liquid. Tip the beans into a large salad bowl.
  6. Immediately add the remaining ingredients, including the reserved liquid, and mix well.
  7. Serve straightaway, or leave to cool slightly and serve with lettuce, if you like.

»   Beetroot Salad

»   Black Eyed Bean Salad

»   Cabbage Salad

» Cheese Pie ( tyropitta )

»   Eggs- mayonnaise

»   Greek Salad (Horiatiki Salata)

»   Houmous (chickpeas dip)

»  Melitzanosalata – Eggplant Salad

»   Prawns saganaki

»  Skordalia (Garlic Dip)

»  Steamed Mussels

»  Stuffed Vine Leaves ( Dolmades )

»   Taramosalata – Fish Roe Salad

»  Tuna Salad (Tonosalata)

»   Tzatziki - The Traditional

»  Tirokafteri (spicy cheese spread)

»   Fried Aubergines And Courgettes

»  Scrambled Eggs With Tomatoes      (strapatsada)

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