Turkish Bean Salad Recipes

TURKISH GREEN BEAN SALAD

Turkish Green Bean Salad image

In this recipe the onions and tomatoes bring out a sweet, nutty flavor in the beans. It's based on a recipe from The Good Life Mediterranean Diet Cookbook.

Provided by PanNan

Categories Turkish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup extra virgin olive oil
1 white onion, chopped
1 garlic clove, chopped
1 lb green beans, trimmed and cut in half
4 roma tomatoes, chopped
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons of fresh mint, chopped
4 lemon wedges (for garnish)
1/4 cup yogurt

Steps:

In a large sauce pot, heat the olive oil over medium high heat. When the oil is hot, add the onion and garlic and saute 5 minutes until the onions are soft.
Add the green beans, tomatoes, sugar, salt and pepper to the pot, cover and let stew over medium heat for 45 minutes or until the beans are very soft.
Transfer the beans to a serving dish and garnish with chopped mint, lemon wedges and a dollop of yogurt on top.

Nutrition Facts : Calories 239.1, Fat 18.9, SaturatedFat 2.9, Cholesterol 2, Sodium 601.4, Carbohydrate 17.1, Fiber 4.8, Sugar 9.5, Protein 3.7

TURKISH PIYAZ (BEAN SALAD)

Turkish Piyaz (Bean Salad) image

From my one stop Turkish recipe site: turkingcookbook.com. I replaced half of the white cannellini beans with kidney beans for added color.

Provided by COOKGIRl

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups cannellini beans
1 1/2 cups dark red kidney beans
2 fresh tomatoes, diced (I used various colors of heirloom tomatoes including San Marzanos)
4 green onions, chopped (green and white parts-use purple scallions if you can find them)
1 small banana pepper, thinly sliced (also known as cubanelle)
1/4 medium red onion (diced or sliced)
lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)
3 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt, to taste
fresh crack black pepper, to taste
3 hard-boiled eggs, peeled and each egg quartered
black olives (I used Greek black olives)
fresh parsley (NOT dried)

Steps:

Rinse and drain the beans.
Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
Before serving, garnish with eggs, black olives and parsley.
Servings are estimated.
Preparation time is estimated using canned beans.

Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 2.8, Cholesterol 139.9, Sodium 339.1, Carbohydrate 34.5, Fiber 11.5, Sugar 5, Protein 16.5

TURKISH BEAN SALAD

Turkish Bean Salad image

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...

Provided by Vickie Parks

Categories Other Salads

Time 1h15m

Number Of Ingredients 11

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 Tbsp fresh lemon juice
1/2 tsp salt
1 tsp black pepper
4 cups torn lettuce leaves
1 large lemon, quartered to make 4 wedges (for garnish)

Steps:

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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