Food Bank Recipes: Canned Beans

On Tasty Tuesday, we highlight tasty, nutritious, easy-to-put-together recipes using ingredients typically found in a food basket or cheaply available at the store. Today we provide an unfussy, super-tasty recipe for a bean salad. Between the beans and the hard-boiled eggs in the salad, you have a great source of protein for a light meal. The recipe comes from Turkey, and in Turkish this dish is called piyaz.

Turkish-style Bean Salad


Main ingredients:

1  can (540 ml / 19 oz)  beans, drained and rinsed: Use white kidney beans, chickpeas, red kidney beans, romano beans, mixed beans  – as you wish. Do avoid canned bean salads, since those already have dressing on them.

1 small Spanish onion (or any onion available), trimmed and diced

2 tbsp sliced black olives (optional)

2 or 3 eggs, hard-boiled and cut in quarters


2  tsp red wine vinegar (or any vinegar available)

2 tbsp vegetable oil

1 tsp salt

¼ cup snipped fresh parsley (or 2 tbsp dried parsley flakes)

Black pepper to taste


Mix main ingredients in a large bowl.

In another small bowl, mix dressing ingredients with a fork.

Pour the dressing over the bean mix.

Toss well with a spoon and fork.

Serve at room temperature.

This should keep for about 5 days in the fridge.

Many thanks to a friend of the Lanark County Food Bank for her recipe! 

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