Turkish Bean Salad Recipe

Name: Turkish Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
While the beans are soaking, place the red onions in a small bowl and cover with water.
3
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.
4
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.
5
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.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Turkish Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Turkish Bean Salad

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