Turkish Bean Salad Recipes

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TURKISH PIYAZ (BEAN SALAD)



Turkish Piyaz (Bean Salad) image

From my one stop Turkish recipe site: turkingcookbook.com. I replaced half of the white cannellini beans with kidney beans for added color.

Provided by COOKGIRl

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups cannellini beans
1 1/2 cups dark red kidney beans
2 fresh tomatoes, diced (I used various colors of heirloom tomatoes including San Marzanos)
4 green onions, chopped (green and white parts-use purple scallions if you can find them)
1 small banana pepper, thinly sliced (also known as cubanelle)
1/4 medium red onion (diced or sliced)
lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)
3 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt, to taste
fresh crack black pepper, to taste
3 hard-boiled eggs, peeled and each egg quartered
black olives (I used Greek black olives)
fresh parsley (NOT dried)

Steps:

  • Rinse and drain the beans.
  • Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
  • Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
  • Before serving, garnish with eggs, black olives and parsley.
  • Servings are estimated.
  • Preparation time is estimated using canned beans.

Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 2.8, Cholesterol 139.9, Sodium 339.1, Carbohydrate 34.5, Fiber 11.5, Sugar 5, Protein 16.5

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