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
about 4 side servings
15 ounce can cannellini beans, drained and rinsed
15 ounce can chickpeas, drained and rinsed
cup white wine vinegar
fresh lemon juice
thinly sliced red onions cut into one inch pieces
seeded and diced cucumber
10 to 12
black olives, halved(I used Kalamatas)
large cherry tomatoes, quartered
3 to 4 tablespoons
extra virgin olive oil, plus more for drizzling
Salt and pepper to taste
hard boiled eggs, peeled and sliced
In This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!