Turkish Bean Salad (Fasulye Piyaz)
User Reviews
5
Turkish Bean Salad (Fasulye Piyaz)
Description
Fasulye Piyaz combines drained cannellini beans with a dressing of plain Greek yogurt, tahini paste, ground cumin, fresh lemon juice, white wine vinegar, and extra virgin olive oil, seasoned with salt and black pepper to taste. This mixture provides a creamy base with bright acidity from the lemon and vinegar. The salad is spread in a single layer on a platter and topped with thinly sliced red onion mixed with sumac, which adds a subtle tartness and color. Boiled eggs sliced or quartered are arranged on top, finished with fresh herbs such as dill and a dusting of Aleppo pepper for warmth and a slight kick. An additional drizzle of olive oil adds richness.
The salad benefits from refrigerating before serving, allowing flavors to meld, but is best served at room temperature. It offers a satisfying, light, and balanced side or light meal with a variety of textures and fresh herbaceous notes.
This recipe accommodates variations in herbs according to preference and suggests that canned beans provide convenience without sacrificing quality. Storage instructions limit keeping the salad fresh in the fridge for about a week but advise against freezing due to the dairy content and texture changes.
Ingredients
- 1 cannellini beans 400g can
- 2 tbsp Greek yogurt plain
- 2 tbsp tahini paste
- 1 tsp cumin ground
- 1/2 lemon juice of
- 1 tsp white wine vinegar
- 1/4 cup extra virgin olive oil
- salt
- black pepper
- 2 tbsp red onion finely sliced
- 1/2 tsp sumac
- 1 tbsp dill or mint, or parsley, fresh
- 3 egg boiled for 6 minutes and peeled
- 1 tsp Aleppo pepper
Instructions
- Bring a small pan of water to the boil and cook the eggs for 6 minutes Cool for 30 seconds in cold water then peel the eggs, cut into slices or quarters and set aside.
- Drain the cannellini beans and rinse through a sieve then add to a large bowl.
- Stir in the yoghurt, tahini, cumin, lemon juice, vinegar, olive oil and salt & pepper.
- Pour the beans mix onto a platter to form a single layer. Thinly slice the onion and mix with the sumac then sprinkle this on top of the beans. Arrange the eggs on top then scatter over the dill and Aleppo pepper.Finally, drizzle over a little more extra virgin olive oil.
- Refrigerate until needed, but bring to room temperature for 30-60 mins for the best flavour.
Notes
- Canned beans such as cannellini or butter beans offer convenience without compromising texture or flavor.
- Feel free to vary the fresh herbs; dill, mint, parsley, oregano, marjoram, thyme, or tarragon all work well.
- Refreshing tang comes from sumac sprinkled on sliced red onions atop the salad.
- Refrigerate in an airtight container up to one week; this salad does not freeze well.
- Bring to room temperature 30–60 minutes before serving for best flavor development.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 60mg | 3% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
