Gigantes are basically giant lima beans, found often in Greek cuisine. I think that lima beans are underestimated. They have a mild, slightly buttery taste and hold their shape well through cooking. Plus, they are a good source of plant protein and fiber. They may be a Greek staple, but are not so common in American cuisine. Sometimes gigantes are found pre-marinated in a thick oily sauce in grocery store olive bars. They are available canned in most supermarkets that have a decent-sized canned beans section. If you enjoy Greek gigantes recipes, I think you’ll truly love this marinated bean salad.
- 4 Servings
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Calories: 220
- 1 pound haricots verts
- 1 (15 ounce) can gigantes beans or large lima beans
- 16 castelvetrano olives or green olives, sliced in half
- 2 tbsp green onions, whites sliced
- 2 tbsp shallot, peeled and minced
- 1/4 cup fresh dill, chopped
- 2 tbsp plain, non-fat Greek yogurt
- 2 tbsp red wine vinegar
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp garlic paste
- ground black pepper
Add about an inch of water to a medium size pot. Place over medium-high to high heat and bring to a boil. Add haricots verts and steam, with lid on, until tender-crisp, about 5 minutes. Drain water and set aside.
Open and drain can of gigantes beans. Place gigantes beans and steamed haricots verts in a salad bowl.
Add olive halves, green onion and shallots to bowl with beans.
To make dressing, in a small bowl or glass measuring cup, add yogurt, vinegar, olive oil, mustard, garlic paste and salt and pepper while continuously stirring with small whisk or fork. You may also add salad dressing ingredients to a pint-size glass jar with lid and shake vigorously to combine well.
Pour dressing over salad and use tongs or clean hands to thoroughly coat. Finally, add dill on top. Serve chilled.