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Bean Salad or Salata De Fijon or Piaz

INGREDIENTS

  • 1 ½ glass dried cannellini beans, soaked overnight
  • ½ bunch of chopped parsley or ½ bunch dill
  • 1 onion, sliced
  • 4-5 scallions, sliced
  • Lemon juice
  • Olive oil
  • Salt and pepper








DIRECTIONS

  1. Drain beans, place in a casserole of water and bring to boil. Cook beans partially covered for 1 hour or until beans are tender.
  2. Drain beans. When cooled, place them in a serving bowl. Then add onion, scallions and parsley and toss to mix them up. Season with salt and pepper and drizzle with olive oil and lemon juice.

Romama’s Note: This salad can be served warm or cold.

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  1. Butter Beans and Tuna Salad
  2. White Beans and Sausage or Fijon Kon Salchichas
  3. Zucchini and Green Plum Salad
  4. Light – Refreshing Cabbage Salad
  5. Colorful Fusilli – Pasta Salad



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