Turkish White Bean Salad (Turkish Cooked White Beans Salad)

Quick answer

Total time: 15 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

White beans are simmered until creamy-soft, then tossed with onion and parsley in a tangy vinaigrette - a staple across Turkey.

The beans' starchy texture contrasts with the crisp bite of red onion, while parsley provides a clean herbal backdrop. Lemon juice and olive oil deliver brightness, and a dusting of sumac adds both ruddy color and fruity tartness. Rich in plant-based protein, the salad works well as a light main and pairs naturally with grilled meat and flatbread. Adding seasoning in stages makes it easier to adjust saltiness, sweetness, and heat without covering the base ingredients.

Ingredients (2 servings)

Ingredient	Amount	Unit
cooked white beans	280	g
red onion	70	g
parsley	20	g
olive oil	2	tbsp
lemon juice	1.5	tbsp
vinegar	1	tbsp
sumac	0.5	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Place 280 g cooked white beans in a sieve and rinse them lightly under running water.

Shake gently so the beans do not break, then drain until no visible water pools underneath.
2

Prep

Slice 70 g red onion as thinly as possible and soak it in cold water for about 5 minutes.

When the sharp bite softens, drain it well so it will not dilute the dressing.
3

Season

Remove any thick parsley stems, then roughly chop 20 g parsley leaves.

Do not mince them too finely, because the herb should stay fresh, visible, and slightly leafy in the salad.
4

Step

Add 2 tablespoons olive oil, 1.5 tablespoons lemon juice, and 1 tablespoon vinegar to a bowl.

Whisk until the surface looks slightly thickened and the oil is no longer sitting separately.
5

Step

Add the beans and onion to the dressing first, then fold gently from the bottom upward.

When the beans look lightly glossy, add the parsley and toss once more without crushing the beans.
6

Finish

Sprinkle 0.5 teaspoon sumac evenly over the salad and let it stand at room temperature for about 10 minutes.

Just before serving, check the acidity and onion sharpness, then serve with bread or grilled meat.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Simmered white beans meet sumac and red onion in this traditional Turkish white bean salad.
Finish cue: When the beans look lightly glossy, add the parsley and toss once more without crushing the beans.
Avoid this: Shake gently so the beans do not break, then drain until no visible water pools underneath.