Ambelofassoula (string beans) are also called psila fasolia (‘fine beans’) and are a particular bean variety. They are pale white in color and have a characteristic black spot in the middle. They can be grown in fields of corn or even in vineyards and consumed fresh or dried. The southern regions of Greece have early production beginning in mid-June and produce their yield by October, when most varieties throughout Greece ripen. They are found in farmers’ markets.
Green and crunchy, ambelofassoula can be used for wonderful, filling, and delicious yet low-calorie summer salads. Aside from being a side dish, they can also be served as a main course. Rich in fiber and vitamins, they can be cooked in tomato sauce or yiahni. Salads with ambelofassoula are also sprinkled with roasted sesame seeds, while lemony spices, like powdered ginger or sumac and white pepper, are compatible. They go well with skordalia.