Turkish Bean Salad with Sheep Cheese

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

1 can beans, thick, green, Turkish, 550 g in brine
75 g sheep cheese
2 tablespoon ajvar, milder or hotter
3 leaves mint, fresh
0.5 teaspoon ½ salt
1 pinch (s) sugar
1 teaspoon olive oil
1 teaspoon balsamic vinegar, creamier

Instructions

Remove the firm skin from the beans. Put in a bowl with a lid. Cut the sheep`s cheese into small cubes. Finely chop the mint. Add both to the beans.
Make the dressing from the remaining ingredients and stir very smoothly with a whisk. Pour over the salad and let it steep for about 2 hours. Turn the bowl upside down from time to time.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.