A close up photo of cannellini bean salad on a serving platter with a fork.

Bean Salad with Tahini (Tahinli Fasulye Piyazı)

Name: Bean Salad with Tahini (Tahinli Fasulye Piyazı)
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4
Cuisine: Turkish
Ingredients: 2 (15 ounce) cans cannellini beans, drained and rinsed; 1/2 small yellow or white onion, quartered and thinly sliced; 1 medium ripe tomato, diced; Handful of flat-leaf parsley, leaves and tender stems finely chopped; 1/3 cup Turkish or other good-quality black olives, pitted and halved; Kosher salt; Freshly ground black pepper; 2 fat garlic cloves, finely chopped; Juice of 1/2 lemon; 1 teaspoon ground cumin; 2 tablespoons tahini; Sea salt; 1 tablespoon grape or apple cider vinegar; 1/4 cup lukewarm water; 2 hard-boiled eggs, quartered (optional); Extra virgin olive oil, for drizzling

We have a variety of bean salads in Turkey and this Tahinli Fasulye Piyazı is a specialty from the Antalya region, on the southwest coast of Turkey. It makes a substantial, nutritious, great-value lunch with flatbreads to mop up the delicious sauce.

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Bean Salad with Tahini (Tahinli Fasulye Piyazı)

Cuisine

Turkish

Servings

4 servings

Prep Time

15 minutes

Cook Time

8 minutes

Calories

270

Ingredients

2 (15 ounce) cans cannellini beans, drained and rinsed
1/2 small yellow or white onion, quartered and thinly sliced
1 medium ripe tomato, diced
Handful of flat-leaf parsley, leaves and tender stems finely chopped
1/3 cup Turkish or other good-quality black olives, pitted and halved
Kosher salt
Freshly ground black pepper
2 fat garlic cloves, finely chopped
Juice of 1/2 lemon
1 teaspoon ground cumin
2 tablespoons tahini
Sea salt
1 tablespoon grape or apple cider vinegar
1/4 cup lukewarm water
2 hard-boiled eggs, quartered (optional)
Extra virgin olive oil, for drizzling

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Directions

Make the tahini sauce.In a large bowl, add the garlic, lemon juice, ground cumin, tahini, and a good pinch of salt. Stir to combine well
you will notice the sauce will thicken. Pour in the vinegar and lukewarm water and combine well for 30 seconds. You will achieve a runny sauce at the end, but add more water if yours is too thick.
Mix the salad.Add the beans to the bowl with the tahini sauce. Toss to combine well. Add the onions, tomatoes, parsley and olives and toss once more to combine well, then check the seasoning and adjust to your taste.
Finish and serve.Transfer the salad to a serving plate, decorate with the quartered, hard-boiled eggs (if using), drizzle with extra-virgin olive oil and serve. Afiyet Olsun (it means “may you be happy and healthy eating this food,” in Turkish).

Recipe Note

Serving suggestions: Enjoy with flat breads or as a side to grilled meat.
Note: If you prefer to use dried beans, you need to soak them in cold water overnight. Drain and put them in a pan with plenty of fresh water, and cook for about 1 hour, or until tender, adding salt towards the end of the cooking time. Drain and set aside in a bowl, to be used in this salad.
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Nutrition

Calories 270, Carbs 38.3 grams, Cholesterol 93.3 milligrams, Fat 8.6 grams, Fiber 11.6 grams, Protein 17.1 grams, Saturated Fat 1.6 grams, Sodium 670.4 milligrams, Sugar 1.9 grams, Polyunsaturated Fat 2.3 , Monounsaturated Fat 3.9 , Potassium 187.1 , Vitamin A 442.5 , Vitamin C 8.2 , Calcium 171.1 , Iron 5.8

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Bean Salad with Tahini (Tahinli Fasulye Piyazı)

Bean Salad with Tahini (Tahinli Fasulye Piyazı)

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Nutrition

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Bean Salad with Tahini (Tahinli Fasulye Piyazı)

Category

Cuisine

Servings

Prep Time

Cook Time

Calories

Ingredients

Directions

Recipe Note

Nutrition

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