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