turkish bean salad
A delicious Turkish side dish featuring navy beans, onions, bell peppers and olives, and then seasoned with a light herbal dressing. It's served chilled or at room temperature, so it's great for those scorching hot days when you crave chilled yet filling dishes. It's also great as a mild side dish to accompany a particularly spicy entree. Don't let the prep time discourage you from making this on a busy day. It goes together rather quickly, about 15 minutes, if the beans are already cooked (or you use canned navy beans). The prep time listed below is mostly for minimal chilling time.
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prep time
1 Hr 15 Min
cook time
method
No-Cook or Other
yield
4
Ingredients
- 2 cups - navy beans or white beans, cooked and drained
- 1 cup medium red onion, halved and then thinly sliced
- 1/2 cup - fresh parsley, chopped
- 1/2 cup - chopped green bell pepper
- 1/2 cup - chopped red bell pepper
- 2.25oz can - sliced black olives, drained
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 4 cups - torn lettuce leaves
- 1 large lemon, quartered to make 4 wedges (for garnish)
How To Make turkish bean salad
-
Step 1In a medium-size bowl, add the beans, onion slices, parsley, both bell peppers, olives, lemon juice, salt and pepper, and toss until well combined. Cover bowl, and let chill in refrigerator for about 1 hour.
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Step 2Divide the lettuce among 4 individual salad plates. Place 1/4 of the bean salad on top of each bed of lettuce.
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Step 3Garnish each serving with a lemon wedge, and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Ingredient:
Beans/Legumes
Diet:
Low Fat
Diet:
Low Carb
Method:
No-Cook or Other
Culture:
Middle Eastern
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