Turkish · Lunch
White Bean Salad (Low-Calorie)
White beans tossed with tomato, cucumber, red onion, and parsley in a light lemon-olive oil dressing, finished with dill and sumac. A Turkish meze-style salad known as piyaz, served chilled with lemon wedge.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
384Calories
16.7gProtein
13.1gFat
54.8gCarbs
11.9gSugar
17.1gFiber
548mgSodium
0mgChol
1.9gSat Fat
1163mgPotassium
154mgCalcium
5.6mgIron
0mcgVitamin B12
37mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Drain and rinse cannellini beans in a fine sieve under cold water. Thinly slice the red onion and dice the tomato and cucumber. Chop the parsley and dill.
2
Build
Combine beans, onion, tomato, cucumber, parsley, and dill in a bowl and toss gently.
3
Whisk
In a small bowl, whisk lemon juice, olive oil, sumac, salt, and pepper until emulsified.
4
Toss
Pour dressing over bean mixture and toss gently until all pieces glisten.
5
Chill
Rest the salad in the refrigerator for 10 minutes.
6
Plate
Transfer to a plate and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g cooked cannellini beans
- 11 small red onion
- 22 small tomato
- 2/3 cup80g cucumber
- 4 tbsp4 tbsp fresh parsley
- 2 tbsp2 tbsp fresh dill
- 2 tbsp30ml lemon juice
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp sumac
- 1/4 tsp1/4 tsp salt
- 44 grinds black pepper
- 22 lemon wedge, for serving
