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from Michelle's cookbook

Shelly's Greek Bean Salad




  • 1 medium Eggplant, peeled & cubed
  • 2 Peppers, cubed (I used red & yellow)
  • 1 Red Onion, cubed
  • a drizzle of Olive Oil
  • a few twists of Black Pepper
  • Kosher Salt to taste
  • 1 can Cannelini Beans, drained
  • 1 can Chick Peas, drained
  • 1/2 cup Feta or Myzithra Cheese, cubed
  • 1/2 Cucumber, diced
  • 3 Green Onions, diced
  • 1/4 cup Pignolis (Pine Nuts), toasted
  • 1 Tablespoon Lemon Zest, grated
  • Lemon Dressing:
  • 1/8 cup freshly squeezed Lemon Juice (1 small lemon)
  • 1/8 cup Olive Oil
  • 1/2 teaspoon Oregano
  • 1/2 teaspoon Kosher Salt
  • a few twists of Black Pepper
  • Preparation:
    1. Optional ingredients: chopped kalamata olives, halved cherry tomatoes, chopped artichoke hearts or boost the protein even more by adding tuna fish, smoked fish, or grilled chicken.
    2. Preheat oven to 425 degrees. Toss eggplant, onion and peppers with olive oil, salt and pepper and roast in oven for 50 minutes, turning once or twice halfway through cooking time. Set aside to cool.
    3. Zest lemon before juicing. Set zest aside. Mix dressing ingredients. I whiz it with this groovy gadget. Set aside.
    4. Toast pine nuts in a dry pan for 1 minute or so. Careful not to burn. Don't walk away from these. They brown quickly. Allow to cool.
    5. Drain and rinse beans. Chop 2 cups of the cooled roasted veggies. Add to beans. Add all remaining ingredients and pour on dressing. Mix and chill for at least 1 hour but the longer the better.
    6. I served it with BBQ'd Greek Chicken Kabobs and a yummy Fruit Salad for dessert.

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    modified: 2011.09.26 | created: 2011.09.26

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