145min 4 ppl
Piyaz (Turkish White Bean Salad)
69 minutes
4 people
Hardover 60 min or 12+ steps
69 min · 6 steps
Hard: over 60 min or 12+ steps
291 kcalper person
Protein 14g
Carbs 38g
Fats 8g
About this dish
Creamy white beans tossed with sliced onion, tomato and parsley, then dressed with sumac, olive oil and lemon. A hearty Turkish meyhane salad, equally at home as a starter or a light lunch alongside warm bread.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- red onionthinly sliced100 g
- Tomatoesdiced200 g
- Flat-leaf parsleychopped15 g
- Lemon juice20 ml
Dried Goods
- Dried cannellini beans250 g
- Waterto cover1 l
Spices & Seasonings
- Sumac1 tsp
- Fine sea saltto taste
- Black pepperto taste
Oils & Condiments
- Extra-virgin olive oil30 ml
Utensils
- Colander
- Saucepan
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Soak the dried cannellini beans in plenty of cold water overnight, then drain and rinse.
Approx. 5 minutes
2
Place the soaked beans in a saucepan, cover with fresh water, bring to the boil, then reduce to a simmer and cook until tender.
Approx. 45 minutes
3
Drain the cooked beans and leave to cool slightly.
Approx. 5 minutes
4
Thinly slice the red onion and dice the tomatoes.
Approx. 6 minutes
5
Chop the parsley finely.
Approx. 3 minutes
6
Combine the beans, onion, tomatoes and parsley in a mixing bowl, then dress with the sumac, olive oil, lemon juice, salt and pepper and toss well.
Approx. 5 minutes
