Turkish Piyaz (Bean Salad)

Name: Turkish Piyaz (Bean Salad)
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 354.88 ml cannellini beans; 354.88 ml 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); 0 medium red onion (diced or sliced); lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional); 44.37 ml extra virgin olive oil; 1 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)

Submitted by COOKGIRl

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

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photo by *Parsley*

Ready In:: 15mins
Ingredients:: 14
Serves:: 4

ingredients

Salad
354.88 ml cannellini beans
354.88 ml 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)
0 medium red onion (diced or sliced)
lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)
Dressing
44.37 ml extra virgin olive oil
1 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

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.

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Reviews

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!

*Parsley*
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

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

Dreamer in Ontario
Lovely, lovely, salad - particulary after two weeks away on business eating food brought into the office mostly meant for those that eat meat. Salads were coated with mayonaise dressings, and lacking of all things beatiful and tasty, such as those wonderful things found here! DH isn't fond of hard boiled eggs, so I left them to the side for my portion. Loved the simplicy of the dressing, and a heavy dose of fresh cracked pepper went in this, as well as lovely pitted kalmattas from the market. I used an entire organic lemon, as well. One can of mixed beans and one can of canellinis were used. Thanks, CG, for a keeper! Made for Veggie Swap 30, January 2011.

Katzen
Wonderful salad! The flavors and textures are fantastic, and the presentation is great - this is a very eye catching salad! I used great northern beans and dark red kidney beans. The garnish was a perfect touch - we especially loved the egg in this. Thanks for sharing!

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