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turkish bean salad

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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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yield 4
prep time 1 Hr 15 Min
method No-Cook or Other

Ingredients For turkish bean salad

  • 2 cups
    navy beans or white beans, cooked and drained
  • 1 cup md
    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 Tbsp
    fresh lemon juice
  • 1/2 tsp
    salt
  • 1 tsp
    black pepper
  • 4 cups
    torn lettuce leaves
  • 1 lg
    lemon, quartered to make 4 wedges (for garnish)

How To Make turkish bean salad

  • 1
    In 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.
  • 2
    Divide the lettuce among 4 individual salad plates. Place 1/4 of the bean salad on top of each bed of lettuce.
  • 3
    Garnish each serving with a lemon wedge, and serve immediately.
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