Thursday, November 9, 2017

More Salad Please!! Purslane- White Beans Salad

I said goodbye to summer(finally) put away the summer clothes and swimming suits since I live in a warm climate and just newly got into fall/winter mode.😀Am I late? Guys, it's still 18 -20 C(68 F) degrees here in the Aegean! One thing..let's combine a summer veggie and a grain one more time before we wave hands to the warm weather and keep eating smart with seasonal food. According to many farmers, common purslane is annual weed. Since we love purslane and it still being in grocery stores makes it a delicious, healthy and easy salad to come to our dinner table.

With healthy recipes let's join American Hearth Association's Eat Smart Month in November.
Bring pulses and dry legumes to the table. It takes some time, soaking and cooking the legumes if you don't prefer using canned but is totally worth it!

A large bunch of purslane
1 cup white beans (cooked)
1 onion (thinly sliced)
1 glove garlic
1 tbsp pomegranate molasses
Juice of a lemon
Sea salt
2 bay leaves
Olive oil
1/2 cup pomegranate seeds (optional)

Since pressure cooking doesn't require a much higher temperature and cooks in less time, preferable for preserving nutrients. Besides, it reduces lectins and phytic acid in grains and beans we should avoid to protect the digestive system. And..a warm welcome to dry beans!!

Rinse the beans and put them in a large bowl. Cover in 4 times their volume of water. Soak the beans a night before and they'll be ready to cook next day. Drain and rinse the beans and place in a pressure cooker or a  pot. Add the bay leaves and garlic(make beans even tastier) and a drizzle of oil.  Add enough water to cover and boil until they are tender. Let them cool.

 Pressure cooker / cooking time 15-20 minutes.
 Pot / 30-40 minutes. 
Make the dressing by mixing the lemon juice, olive oil, salt and pomegranate molasses.

Remove the leaves in the clusters and rinse the purslane and pat dry. Gently toss together with the dry beans, the onion (red onion gives a better taste but I ran out) and the salad dressing. Sprinkle pomegranate seeds.
I also love pomegranate seeds on lettuce salad. Mmmm.👪

I'm always hungry for a salad😍

yonca is cooking: Spinach&Arugula Salad
Spinach-Arugula Salad



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