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
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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.
