Salad Fasting
Cold bean salad
Boiled beans with two kinds of onion, garlic, oil and vinegar, chilled well and finished with mint. Fasting food, and a summer dish.
Recipe from Донка Цапова · Mississauga, ON
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Fasting
- Suitable
Ingredients 9 ingredients
Method
- Soak the beans in cold water overnight, then drain that water away.
- Boil them in fresh water with the bay leaf, taking care that the beans stay whole. Salt only towards the end — salt added at the start toughens the skins.
- When cooked, drain them well and leave them to cool completely. Hot beans wilt the onion and the mint.
- Slice the onions into thin half-moons and the spring onions into rounds, and mix them through the beans.
- Add the finely chopped garlic, a little paprika, the oil and the vinegar. Stir gently with a wooden spoon so the beans do not break up.
- Leave the salad in the fridge for at least an hour so the flavours draw together.
- Garnish with mint leaves before serving. Serve well chilled.
If you cannot find it
Substitutions that work outside Macedonia.
- Tetovo beans
- Any large white bean — gigantes or corona; in a salad the big beans look better.
- Vinegar
- Red wine or cider vinegar; lemon juice also works and is fresher.
- Fresh mint
- Parsley or dill if you have no mint; a different flavour, but the salad stays bright.
