Turkish Bean Salad

12 ingredients
5 steps

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

Directions

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

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