5.0 from 15 votes
Turkish Bean Salad (Fasulye Piyaz)
The Turkish Bean Salad was one of my favourite dishes to eat on my trip to Turkey a few years back. In Istanbul, in many of the restaurants, the second you sat down, would see a ninja like waiter sweep into view, proudly parading a giant tray of small meze plates to tempt you. You'd point and pick (a great way to order food) at the plates that looked most appealing.
Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 182 kcal
Course:
Side Dish , Appetizer
Cuisine:
Turkish
Ingredients
- 1 400g can of cannellini beans
- 2 tbsp Greek yoghurt (plain)
- 2 tbsp tahini paste
- 1 tsp ground cumin
- 1/2 lemon (juice of)
- 1 tsp white wine vinegar
- 1/4 cup extra virgin olive oil
- salt & pepper
- 2 tbsp finely sliced red onion
- 1/2 tsp sumac
- 1 tbsp fresh dill (or mint, or parsley)
- 3 eggs (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.
Cup of Yum
Notes
- Canned beans - To save time, canned beans are perfect. White beans, cannellini beans and Butter beans are my favourite, but experiment with your favourite beans by all means.
- Herbs - Mix up the fresh herbs. This recipe uses dill, but try mint, parsley, oregano, marjoram, thyme or tarragon. You could also try dry mint or dill.
- Storage - Fasulye Piyaz will stay fresh in the fridge, in an airtight container, for about a week. It's not suitable for freezing.
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
3g
(1%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
123mg
(41%)
Sodium
60mg
(3%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
348IU
(7%)
Vitamin C
8mg
(9%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182
% 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.