Recipe Corner: Summer Pilaki Salad with Fresh Herbs



  • 3 cups large white navy beans
  • 1 cup fresh tomatoes, seeded and chopped
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced red or white onion
  • 1/2 cup sliced or diced green or red bell pepper
  • 2 medium cloves garlic, minced
  • 1 teaspoon sea or Kosher salt
  • 1/2 teaspoon cayenne pepper or Aleppo pepper
  • 1/2 teaspoon each paprika and tarragon
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil (to taste)
  • Juice of one large lemon and lemon zest
  • Fresh lemon wedges
  • Fresh chopped parsley, green onions, basil and mint
  • Kalamata, green, or black olives
  • Roasted red peppers, sliced or chopped


Cover beans with cold water and cook on medium heat for 30-35 minutes until beans are fully cooked.  Drain, cool, and set aside.

Place the beans in a large bowl, add the remaining ingredients, and toss with olive oil and lemon juice.  Adjust the seasonings, add the zest, and toss again.

Arrange salad on a large platter and garnish with lemon wedges, chopped parsley, green onions, basil and mint, assorted olives, roasted peppers, and Armenian bread or crackers.

Drizzle with olive oil, if desired.

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Serves 6-8.

*Christine’s recipes have been published in the Fresno Bee Newspaper, Sunset Magazine, Cooking Light Magazine, and at

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