Turkish white bean salad (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup fresh parsley, chopped
02 -
3 medium tomatoes, diced
03 -
1 can white beans, drained (425 g)
04 -
1 teaspoon black pepper flakes (Alep pul biber)
05 -
1 red onion, thinly sliced
06 -
2 teaspoons sumac
07 -
1/2 teaspoon of sea salt for onion mix + 1/2 teaspoon for dressing
08 -
3 tablespoons olive oil (45 ml)
09 -
1 tablespoon fresh lemon juice (15 ml)
10 -
1 tablespoon red wine vinegar (15 ml)
11 -
Black pepper to your liking
# Instructions:
01 -
Put the sliced onions in a big bowl. Add the sumac and half a teaspoon of salt. Gently massage with your hands for about half a minute to a minute.
02 -
Toss the tomatoes, beans, and parsley into the bowl with the onions. Stir everything together nicely.
03 -
Pour in the olive oil, lemon juice, vinegar, and sprinkle the other half of the salt. Mix everything until it’s evenly coated.
04 -
Give it a taste and add more black pepper or salt if needed. Then it’s ready to serve.
05 -
If you’ve got time, cover the bowl and let it sit for 20–30 minutes before serving. This helps enhance the flavors.
06 -
Store any leftovers in a sealed container in the fridge for up to 3 days.
# Notes:
01 -
Swap red wine vinegar with extra lemon juice or apple cider vinegar if you prefer.
02 -
If you want to avoid too much moisture, take the seeds and jelly-like parts out of the tomatoes before you dice them.
03 -
White beans can be replaced by chickpeas, cannellini beans, or northern white beans.