It is strongly recommended that you use cooked dried beans for this white bean salad. The salad will greatly benefit from their fresher taste and superior texture.
Turkish White Bean Salad
1 lb. dried navy beans, Great Northern beans, or haricot beans (yields 4-5 cups cooked) or 3-4 15.5 oz. cans
1 tbsp fresh mint, chopped
2 tbsp fresh dill, chopped
¼ cup fresh parsley, chopped
½ tsp white pepper
2 tbsp white vinegar
¼ cup lemon juice
½ cup olive oil
8 cups water
2 tsp salt
2 medium onions, thinly sliced
1 medium green bell pepper, seeded and thinly sliced
3 hard boiled eggs, quartered
- Soak the dried beans overnight. Cook the beans until they are tender and still have a little bite left. Do not overcook.
- Drain and place the beans in a large bowl. While the beans are still hot, add the sliced onions, vinegar, lemon juice, spices, fresh mint, fresh dill, and fresh parsley. Let the bean salad cool to room temperature.
- Cover, then refrigerate the beans for at least 2 hours.
- Before serving, garnish the white bean salad with the green pepper and eggs.
Yield: 8 servings
This recipe was adapted from The Bean Book.