Turkish Piyaz (Bean Salad)

Cookgirl's Note:

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

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

Salad

• 1 ½ cups cannellini beans
• 1 ½ 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)
• ¼ medium red onion (diced or sliced)
• lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)

Dressing

• 3 tablespoons extra virgin olive oil
• ½ lemon, juice of
• salt , to taste
• fresh crack black pepper , to taste

Garnish

• 3 hard-boiled eggs , peeled and each egg quartered
• black olives (I used Greek black olives)
• fresh parsley (NOT dried)

Directions:

1. Rinse and drain the beans.
2. 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.).
3. Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
4. Before serving, garnish with eggs, black olives and parsley.
5. Servings are estimated.
6. Preparation time is estimated using canned beans.

Reviews

[*Parsley*]

Loved it! It's a pretty and colorful salad, and it was super easy to make. It actually tasted even better after chilling for a few hours. I made this exactly as written and used all the garnishes listed. I think this is one of my new favorite bean salads. Thanx!

[Nasseh]

I cut this recipe in half since DH was the only one eating it. I made as written but left out the fresh parsley (he doesn't like it). He enjoyed the addition of the egg. Made for NA*ME tag

[Dreamer in Ontario]

Delicious salad. I loved the lemon dressing. The colours made it look so very inviting. Thank you, CG.