Piyaz - Turkish White Bean Salad Recipe

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 10 minutes

Ingrédients

¼ cup olive oil

4 tablespoons apple cider vinegar

1 garlic clove (peeled and minced)

2 tablespoon lemon juice

1 teaspoon kosher salt

½ teaspoon black pepper

1/2 small red onion (sliced thinly in half moon shape, 1/2 cup)

2 cans white bean (Cannelini or Navy Beans would work - drained and rinsed)

2 medium sized tomatoes (sliced ½ inch in half moon shape)

½ cup Italian Parsley (roughly chopped)

1 tablespoon sumac

3 tablespoons Black pitted olives

2 hard boiled eggs (sliced)

Instructions

To make the dressing: Place olive oil, apple cider vinegar, garlic clove, lemon juice, kosher salt, and black pepper in a bowl and whisk until fully incorporated. Set aside.

Place sliced red onion in a bowl of water and let soak for 5 minutes, drain.*

Assemble the salad: Place white beans, drained red onions, sliced tomatoes, and chopped parsley in a large bowl. Drizzle it with the dressing and sumac. Give it a gentle toss.

Cover it with plastic wrap and let it sit in the fridge for 30 minutes before serving. This is an optional step but allows flavors to mingle and deliver a next level delicious salad.

If preferred, garnish with black pitted olives and hard boiled eggs. Serve.

Nutrition

• Calories: 136 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 11 g
• Sodium: 588 mg
• Glucides Totaux: 3 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 1 g