Turkish white beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 red onion, sliced thin
02 -
3 diced medium tomatoes
03 -
1 small can of white beans, drained (425 g)
04 -
2 teaspoons of sumac
05 -
3 tablespoons of olive oil (45 ml)
06 -
1/4 cup fresh parsley, chopped
07 -
1 teaspoon sea salt, divided
08 -
1 tablespoon of lemon juice (15 ml)
09 -
1 tablespoon of red wine vinegar (15 ml)
10 -
1 teaspoon Aleppo pepper flakes (pul biber)
11 -
Black pepper, as preferred
# Instructions:
01 -
Toss the sliced onions, sumac, and 1/2 teaspoon of salt in a large bowl. Massage gently with your hands for about 30–60 seconds.
02 -
Pop in the tomatoes, white beans, and parsley. Stir everything together until evenly mixed.
03 -
Pour in the olive oil, vinegar, lemon juice, and the remaining salt. Mix until all ingredients are dressed well.
04 -
Taste test and add more black pepper or salt to match your liking. Serve once ready.
05 -
If you'd like, cover the bowl and let the salad soak up flavors for 20–30 minutes before serving.
06 -
Keep any leftovers sealed in the fridge for up to 3 days.
# Notes:
01 -
You can swap red wine vinegar with a bit more lemon juice or apple cider vinegar.
02 -
To avoid excess liquid, remove tomato seeds and gel-like parts before dicing.
03 -
Feel free to use cannellini beans, chickpeas, or Great Northern beans instead of white beans.