Turkish · Lunch
White Bean Salad (High-Protein)
A Turkish-style white bean salad built on cannellini beans tossed with feta, hard-boiled egg, tuna, tomato, cucumber, red onion and parsley, dressed with olive oil, lemon juice and sumac. The extra egg, tuna and feta lift the protein well past the traditional piyaz while keeping the fresh, tangy character intact.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
585Calories
52.3gProtein
31.4gFat
34.6gCarbs
6.1gSugar
10.2gFiber
1780mgSodium
277mgChol
9.8gSat Fat
1450mgPotassium
320mgCalcium
6.1mgIron
2.4mcgVitamin B12
22mgVitamin C
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Drain and rinse the cannellini beans under cold water. Hard-boil the egg in simmering water for 9 minutes, cool under cold water, peel and quarter it.
2
Build
Slice the red onion thinly, dice the tomato and cucumber, and chop the parsley. Combine beans, tuna, egg, feta, onion, tomato, cucumber, parsley and olives in a bowl.
3
Whisk
In a small bowl, whisk olive oil, lemon juice, sumac and salt until emulsified.
4
Plate
Pour the dressing over the salad and toss gently until coated, then transfer to a plate with egg quarters and olives on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 cups440g, cooked cannellini beans
- 5 oz140g, drained canned tuna in water
- 22 large eggs
- 3 oz86g feta cheese
- 11 small red onion
- 22 small tomato
- 11 cucumber
- 4 tbsp4 tbsp parsley
- 4 tbsp60ml olive oil
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp sumac
- 1 tsp1 tsp salt
- 2020 black olives
