Fasolia Piaz (Bean Salad)

Total Time
31hrs 30mins
Prep 30 hrs
Cook 1 hr 30 mins

This is a delicious bean salad that tastes wonderful when summer's tomatoes come in. Substantial enough for a main course. Serve with a platter of assorted salamis or smoked fish and some crusty bread.

Ingredients Nutrition


  1. Cook the navy beans until tender.
  2. Drain.
  3. Combine the beans with the remaining vegetables and parsley.
  4. Season with salt.
  5. Shake up the oil with oregano and 2 tblsps of vinegar in a small bottle.
  6. Taste.
  7. If not sharp enough, add more vinegar.
  8. Dress the bean salad and stir gently to combine.
  9. Add eggs and stir even more gently not to break them up.
  10. Serve on 4 lettuce-lined plates.


Most Helpful

I enjoyed this recipe. I thought it was fresh tasting. I used the vinegar and 2 cans of navy beans. I will take for lunch this week. Made for Tastebud Tickling Travellers for ZWT4.

Ycooks2 June 15, 2008

I liked the combination of flavors, but was not overly happy with the outcome. I followed the recipe exactly, except that I coarsley chopped the eggs, as a personal preference. I felt the salad had too much onion, 1/3 cup would have been enough for me, or perhaps my onions are much sharper than greek ones, and I found the taste of the red wine vinegar did not quite fit in. When I do this again, I will use lemon or lime juice instead. I would reduce the olive oil to 3 Tbs, too. I will try this again with the above changes. :)

Inge 1505 May 01, 2005

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