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Author Notes: Bean salads (piyazi) are a common Turkish staple and are often served with Turkish meatballs (kofte). I combined beans and chick peas in this one and added lemon juice and vinegar as part of the dressing. The cucumbers add a little crunch. —inpatskitchen
Makes about 4 side servings
- One 15 ounce can cannellini beans, drained and rinsed
- One 15 ounce can chickpeas, drained and rinsed
- 1/4 cup white wine vinegar
- 3 tablespoons fresh lemon juice
- 1/2 cup thinly sliced red onions cut into one inch pieces
- 1 cup seeded and diced cucumber
- 10 to 12 black olives, halved(I used Kalamatas)
- 5 large cherry tomatoes, quartered
- 3 to 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1/2 cup chopped parsley
- Salt and pepper to taste
- 2 hard boiled eggs, peeled and sliced
- Place both beans into a medium mixing bowl and stir in the vinegar and lemon juice. Let rest on your counter for an hour or two, stirring occasionally.
- While the beans are soaking, place the red onions in a small bowl and cover with water.
- Once the beans have marinated, drain them in a colander and place them in a mixing bowl. Drain the onion and add to the mix.
- If the diced cucumbers are rather moist, blot them dry on paper toweling and add them along with the olives, tomatoes and parsley. Stir in the olive oil.
- Season to taste with salt and pepper and garnish with the sliced eggs. Before serving, drizzle a little more olive oil over the top. Serve at room temperature.
- This recipe was entered in the contest for Your Best Middle Eastern Recipe