Turkish Bean Salad with Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can beans, (nellini), 400 g drained
- 1 medium onion (s), red, finely chopped
- 2 medium tomato (s), roughly chopped
- 10 olives, green and black, pitted and halved
- 2 egg (s), hard-boiled and quartered
- 1 bunch leaf parsley, chopped
- 4 tablespoon olive oil
- 1 lemon (s), add the juice
- Chilli flakes
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain the beans and rinse thoroughly with cold water. Drain and transfer to a bowl. Cut the onions into fine strips, sprinkle with salt, let stand for about 10 minutes and then squeeze out well. Add to the beans with the tomatoes, half of the olives, parsley and chilli flakes and mix well.
- Mix a marinade with lemon juice, olive oil and a little salt and pepper and pour over the salad. Mix well and let the salad stand for a while.
- Garnish with the eggs and the remaining olives to serve.
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