Recipe by Athena Loizidou
A filling salad with my favorite giant beans, delicious cherry tomatoes, avocado, basil and plenty of lemon! Beans can be found ready, canned or frozen. However, I always prefer to make my own by soaking them in cold water from the previous night and baking them in the pressure cooker for 40΄.
Preparation time: 15΄
Baking time: 40 ‘
Servings: 6
Calories per serving: 230
Materials
230 gr. giant dried beans, to have 480 gr. baked giants
1 box 300 gr. quality cherry tomatoes, cut in half
3 tbsp. olive oil
Salt Pepper
The zest of 1 small or ½ large lemon
The juice of a large lemon
1 large diced avocado, preserved in fresh lemon juice
The leaves of 1 bunch of basil
Implementation
1. If we are going to use dry giants, we soak them from the night before. The next day, drain them and cook them in the pressure cooker for 40 minutes from the time the pressure cooker cooks under pressure. We drain.
2. In a bowl, add the roasted beans, cherry tomatoes, oil, salt, pepper, zest and lemon juice and mix.
3. Finally, just before serving, mix in the avocado and basil leaves. Serve immediately with bread, if desired.
