Description
A refreshing and nutritious Turkish White Bean Salad, perfect as a side dish or a light meal.
Ingredients
Scale
- 1 cup dried white beans
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Soak the white beans overnight in water.
- Drain and rinse the beans, then cook them in boiling water for about 1 hour or until tender.
- Drain the cooked beans and let them cool.
- In a large bowl, combine the beans, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve chilled or at room temperature.
Notes
- For added flavor, you can include diced cucumber or bell pepper.
- This salad can be made a day in advance for better flavor melding.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg