Ingredients 500 gr dry-farmed ampelofasoula (fresh black-eyed pea pods) 1 tsp salt 100 gr olive oil 40 gr wine vinegar 1/2 clov. garlic 3-4 mint (spearmint) leaves, finely chopped A little pepper Equipment Pot TAGS SALADS BEANS 30-MINUTE MEALS SALADS VEGAN Ingredients 500 gr dry-farmed ampelofasoula (fresh black-eyed pea pods) 1 tsp salt 100 gr olive oil 40 gr wine vinegar 1/2 clov. garlic 3-4 mint (spearmint) leaves, finely chopped A little pepper Instructions Clean the bean pods, wash them, and drain them in a colander. Bring water to a boil in a deep pot and, as soon as it boils, add the salt. Add the ampelofasoula and boil for 6-8 minutes. The cooking time varies depending on their size and how tender they are. Remove the ampelofasoula from the boiling water with tongs. Immediately transfer them to a large bowl filled with cold water and ice cubes. Leave them for a few minutes to bring the temperature down, then place them in a colander to drain well. Put them in a salad bowl. In a bowl, combine the olive oil and vinegar, and grind in a little pepper. Add the mashed garlic. Mix the ingredients and pour the dressing over the salad. Toss the salad and serve with xinomizithra (a tangy Greek fresh cheese) or another tangy fresh cheese, along with finely chopped fresh tomato. Ampelofasoula salad is also served with skordalia (garlic-potato dip). Tips Choose the small, tender ampelofasoula. For the thicker ones, simply open them and take out the small beans inside. Boil the beans (the seeds) together with the tender green shoots. If they overcook, they fall apart and lose their seeds. Once cooked, they keep in the refrigerator for 2-3 days. Place them in a bowl lined with absorbent kitchen paper. Cover the bowl well, as they spoil quickly. TAGS SALADS BEANS 30-MINUTE MEALS SALADS VEGAN
