Gigante bean salad Vegan

Name: Gigante bean salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 persons
Cuisine: European
Ingredients: 250 gram dried Gigante beans (Greek beans) *see note; large handful of fresh spinach leaves; 1 spring onion; large handful of radishes; 1 cucumber or 2 small cucumbers; a handful of pitted green olives of your choice (we've used our own marinated olive, e.g. this recipe); 3 garlic cloves; sun-dried tomatoes; 4 tablespoons olive oil (you can also use oil from the jar of tomatoes); pepper and salt to taste

Have you ever tasted a large bean? They're very common in Greece. We created a lovely filling and flavorful Gigante bean salad, give it a try!

Recipe gigante bean salad

Made by Véronique

Published at 2016-05-18, this recipe is for 4 persons and takes 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

20 minutes

Time cooking

5 minutes

Total time

25 minutes

Preparation - 20 minutes

tip: soak the dried beans overnight, with a minimum of 12 hours.

Fill a large pan with water and salt, bring to a boil. Drain the soaked beans and add them to the boiling water. Cook them until they're softened enough, which will take about 15 to 20 minutes.

Meanwhile, rinse the spinach leaves and use a salad spinner to get rid of the excess water. Rinse the cucumber and radishes. Cut the cucumber, radishes and spring onion into slices.

Peel and finely chop the garlic cloves, spring onion and chop the sun-dried tomatoes in small pieces.

Finishing the Gigante bean salad - 5 minutes

Drain the beans and combine the beans, cucumber and radish slices, chopped garlic and sun-dried tomatoes in the large bowl. Add olive oil or you can also use some of the oil from the tomato jar.

Tear the spinach leaves into pieces and add them along with the olives and spring onion to finish the salad. Season with pepper and salt.