Turkish Piyaz (Bean Salad)

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

• Ready In: 15 mins
• Serves: 4

Ingredients

• Salad

• 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)

• Dressing

• 3  tablespoons extra virgin olive oil
• 1⁄2  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.