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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Turkish Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions