Turkish · Lunch
White Bean Salad (Dairy-Free)
A Turkish-style cold salad of tender cooked cannellini beans dressed with olive oil, lemon juice and sumac, tossed with tomato, red onion, parsley and dill. No dairy anywhere, this piyaz-inspired plate relies on tangy acidity and fresh herbs, finished with scattered black olives.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
289Calories
10.8gProtein
14.2gFat
31.5gCarbs
6.1gSugar
9.8gFiber
745mgSodium
0mgChol
2gSat Fat
718mgPotassium
101mgCalcium
3.9mgIron
0mcgVitamin B12
20mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Drain and rinse the cannellini beans in a colander under cold water, then transfer to a mixing bowl with the red onion, tomato, parsley, dill and halved olives.
2
Whisk
In a small bowl, whisk together lemon juice, olive oil, sumac, salt and black pepper until emulsified.
3
Toss
Pour the dressing over the bean mixture and toss gently until everything glistens evenly, about 1 minute, then refrigerate for 10 minutes.
4
Plate
Spoon the salad onto a plate, mounding slightly and tucking a few olive halves on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz370g, drained weight of cooked canned beans cannellini bean
- 11 small red onion
- 22 small tomato
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp dill
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp sumac
- 1010 black olives
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
