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
Sumac, a tangy red spice, stacks another layer of sourness on the lemon and vinegar and turns mild white beans bright.
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Thin red onion and coarsely chopped parsley add crunch and a grassy note among the soft beans. The onion spends about 5 minutes in cold water to tame its bite and is drained well so it does not thin the dressing. The beans are already cooked, so rough stirring mashes them quickly. Sumac is scattered evenly over everything at the end so no spoonful is all sourness, and the salad rests for about 10 minutes at room temperature. As in Turkey, it is served alongside bread or grilled meat.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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