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Bean Salad with Tahini (Tahinli Fasulye Piyazı)
We have a variety of bean salads in Turkey and this Tahinli Fasulye Piyazı is a specialty from the Antalya region, on the southwest coast of Turkey. It makes a substantial, nutritious, great-value lunch with flatbreads to mop up the delicious sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 4
Calories: 2697 kcal
Course:
Salad
Cuisine:
Turkish
Ingredients
For the Bean Salad
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1/2 small yellow or white onion, quartered and thinly sliced
- 1 medium ripe tomato, diced
- handful of flat-leaf parsley, leaves and tender stems finely chopped
- 1/3 cup Turkish or other good-quality black olives, pitted and halved
- kosher salt
- freshly ground black pepper
For the Tahini Sauce
- 2 fat garlic cloves, finely chopped
- Juice of 1/2 lemon
- 1 teaspoon ground cumin
- 2 tablespoons Tahini
- sea salt
- 1 tablespoon grape or apple cider vinegar
- 1/4 cup lukewarm water
To Serve
- 2 hard-boiled eggs, quartered (optional)
- extra virgin olive oil, for drizzling
Instructions
- Make the tahini sauce. In a large bowl, add the garlic, lemon juice, ground cumin, tahini, and a good pinch of salt. Stir to combine well; you will notice the sauce will thicken. Pour in the vinegar and lukewarm water and combine well for 30 seconds. You will achieve a runny sauce at the end, but add more water if yours is too thick.
- Mix the salad. Add the beans to the bowl with the tahini sauce. Toss to combine well. Add the onions, tomatoes, parsley and olives and toss once more to combine well, then check the seasoning and adjust to your taste.
- Finish and serve. Transfer the salad to a serving plate, decorate with the quartered, hard-boiled eggs (if using), drizzle with extra-virgin olive oil and serve. Afiyet Olsun (it means “may you be happy and healthy eating this food,” in Turkish).
Cup of Yum
Notes
- Enjoy with flat breads or as a side to grilled meat.
- If you prefer to use dried beans, you need to soak them in cold water overnight. Drain and put them in a pan with plenty of fresh water, and cook for about 1 hour, or until tender, adding salt towards the end of the cooking time. Drain and set aside in a bowl, to be used in this salad.
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- Serving suggestions: Enjoy with flat breads or as a side to grilled meat.
- Note: If you prefer to use dried beans, you need to soak them in cold water overnight. Drain and put them in a pan with plenty of fresh water, and cook for about 1 hour, or until tender, adding salt towards the end of the cooking time. Drain and set aside in a bowl, to be used in this salad.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Calories
269.7kcal
(13%)
Carbohydrates
38.3g
(13%)
Protein
17.1g
(34%)
Fat
8.6g
(13%)
Saturated Fat
1.6g
(8%)
Polyunsaturated Fat
2.3g
Monounsaturated Fat
3.9g
Cholesterol
93.3mg
(31%)
Sodium
670.4mg
(28%)
Potassium
187.1mg
(5%)
Fiber
11.6g
(46%)
Sugar
1.9g
(4%)
Vitamin A
442.5IU
(9%)
Vitamin C
8.2mg
(9%)
Calcium
171.1mg
(17%)
Iron
5.8mg
(32%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2697
% Daily Value*
| Calories | 269.7kcal | 13% |
| Carbohydrates | 38.3g | 13% |
| Protein | 17.1g | 34% |
| Fat | 8.6g | 13% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 2.3g | 14% |
| Monounsaturated Fat | 3.9g | 20% |
| Cholesterol | 93.3mg | 31% |
| Sodium | 670.4mg | 28% |
| Potassium | 187.1mg | 4% |
| Fiber | 11.6g | 46% |
| Sugar | 1.9g | 4% |
| Vitamin A | 442.5IU | 9% |
| Vitamin C | 8.2mg | 9% |
| Calcium | 171.1mg | 17% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.