📝 About This Recipe
Ambelofassola, literally 'beans of the vine,' is the quintessential taste of a Greek summer. These slender, vibrant green pods are actually fresh, immature black-eyed peas, prized for their snappy texture and earthy, sweet flavor profile. Tossed in a classic Ladolemono (lemon-oil) dressing with plenty of fresh herbs, this salad is a refreshing masterclass in Mediterranean simplicity and seasonal eating.
🥗 Ingredients
The Beans
- 1 kg Fresh Ambelofassola (String Black-eyed Beans) (trimmed of stems but kept whole)
- 2 tablespoons Sea salt (for the boiling water)
Ladolemono Dressing
- 1/2 cup Extra virgin olive oil (use high-quality Greek Koroneiki oil if possible)
- 3-4 tablespoons Fresh lemon juice (from about 2 juicy lemons)
- 1 clove Garlic (finely minced or grated into a paste)
- 1 teaspoon Dried Greek oregano (crushed between palms to release oils)
- to taste Salt and freshly ground black pepper
Fresh Aromatics & Toppings
- 1/2 small Red onion (very thinly sliced into half-moons)
- 1/4 cup Fresh flat-leaf parsley (roughly chopped)
- 2 tablespoons Fresh mint leaves (torn or chiffonade)
- 1 cup Cherry tomatoes (halved (optional, for color))
- 100 grams Feta cheese (crumbled or cubed for serving)
👨🍳 Instructions
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1
Begin by preparing the beans. Wash the ambelofassola thoroughly in cold water. Trim the stem ends, but try to leave the beans whole to preserve their elegant, long shape.
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2
Bring a large pot of water (about 4-5 liters) to a rolling boil. Add 2 tablespoons of sea salt; the water should taste like the sea to properly season the beans.
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3
Prepare an 'ice bath' by filling a large bowl with cold water and several handfuls of ice cubes. Set this aside near the stove.
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4
Carefully drop the beans into the boiling water. Cook for 8-12 minutes. You want them tender to the bite but still retaining a slight 'snap'—never mushy.
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5
Test a bean at the 8-minute mark. If it's no longer fibrous but still bright green, they are ready.
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6
Using a slotted spoon or tongs, immediately transfer the beans from the boiling water into the ice bath. This 'shocks' them, stopping the cooking process and locking in that brilliant emerald color.
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7
Once the beans are completely cold, drain them very well in a colander. Pat them dry with a clean kitchen towel; excess water will dilute your dressing.
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8
In a small glass jar or bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.
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9
Place the dried beans in a large mixing bowl. Add the thinly sliced red onions and cherry tomatoes if using.
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10
Pour the dressing over the beans while they are at room temperature. Toss gently with your hands or tongs to ensure every pod is glistening.
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11
Fold in the fresh parsley and mint right before serving to keep the herbs from wilting or turning dark.
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12
Transfer to a shallow serving platter and top with crumbled feta cheese and an extra sprinkle of oregano.
💡 Chef's Tips
Always use the freshest beans available; they should feel flexible and velvety, not dry or woody. Do not overcook the beans! The transition from perfect to mushy happens quickly, so stay by the stove. If you can't find Ambelofassola, you can substitute with very thin French green beans (Haricots Verts), though the flavor will be slightly less nutty. For the best flavor, let the dressed salad sit for 15 minutes before serving so the beans can absorb the lemon and garlic. Always use extra virgin olive oil—since this is a raw dressing, the quality of the oil defines the dish.
🍽️ Serving Suggestions
Serve alongside grilled sardines or sea bream for a classic Greek coastal lunch. Pair with a chilled glass of Assyrtiko or a crisp Rosé to complement the acidity of the lemon. Serve as part of a Meze spread with creamy Tzatziki and warm pita bread. Add a handful of Kalamata olives for an extra salty, savory punch. Enjoy as a light vegetarian main with a thick slice of crusty sourdough bread to soak up the leftover dressing.