Turkish · Lunch
White Bean Salad
White bean salad, known as Turkish piyaz, combines tender cooked cannellini beans with fresh red onion, tomato and parsley in a bright lemon-olive oil dressing. Topped with hard-boiled egg and black olives, finished with sumac and served chilled as a meze.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
362Calories
15.7gProtein
20.6gFat
30.2gCarbs
4.9gSugar
10.3gFiber
720mgSodium
186mgChol
3.1gSat Fat
720mgPotassium
115mgCalcium
4.2mgIron
0.5mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Boil egg in water over high heat for 9 minutes, transfer to ice water for 5 minutes until cool enough to peel.
2
Build
Drain and rinse cannellini beans. Toss beans with sliced red onion, diced tomato, chopped parsley, lemon juice, olive oil, sumac, salt and pepper until glistening.
3
Plate
Peel and quarter egg, arrange over salad with black olives and a pinch of sumac on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g cannellini beans, cooked
- 11 small red onion
- 11 medium tomato
- 4 tbsp4 tbsp flat-leaf parsley
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil
- 1 tsp1 tsp sumac, plus a pinch for garnish
- 22 hard-boiled egg
- 88 black olives
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
