This famous Turkish salad makes a light snack meal.
Recipe information
Yield
serves 4
Ingredients
2 14-ounce cans of cannelini or white haricot beans
5 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
Salt and pepper
1 mild onion, finely chopped
3 tablespoons chopped flat-leaf parsley
10 black olives
2 firm tomatoes, cut into wedges
2 hard-boiled eggs, cut into wedges
Preparation
Step 1
Drain the canned beans, dress with oil, vinegar, salt, and pepper, and mix with chopped onion and parsley.
Step 2
Serve garnished with olives, tomatoes, and hard-boiled eggs.
