Monday, November 13, 2006

Greek Bean Salad (Piazi)

This bean salad is one of my favorites. It's also very versatile so you can add different beans as the mood strikes! Can be served immediately or refrigerated overnight to allow flavors to combine and marinate in the liquid. In my family gatherings this dish is always present on the table from parties to holidays. When I don't have time to cook I make this dish with a side of rice, its easy, fast, and nutritious. Any leftovers can be regrigerated and it tastes even better the next day.

1 can white kidney beans drained
2 cucumbers, halved lengthwise and sliced
2 tomatoes diced
1 red onion, chopped
4 green onions chopped
kalamata black olives for garnish
1 ounce crumbled feta cheese (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
oil and vinegar
Combine the beans, cucumbers, tomatoes, red onions, green onions, salt and pepper. Toss together add oil and vinegar according to taste.


bea at La tartine gourmande said...

Nice idea to use beans like this. Fresh!

Bruno said...

Nice salad... I could eat the whole bowlful and the profiteroles too!

burcu said...

I like coming here and finding familiar food. The ingredients vary, but the idea, and also the name, is the same. In Turkey it's common to serve "piyaz" with meat balls.