White Bean Salad

Fasulye piyazı

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Usually made with haricot beans, this salad can also he made with lima, fava or soya beans. For festive occasions, beads of red caviar are folded into the salad.


  • 8 oz/225 g haricot beans, soaked for 8 hours
  • 1 large red onion, quartered and finely sliced
  • 1 hot green pepper, finely sliced
  • 4 cloves garlic, finely chopped
  • small bunch of parsley, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • salt and freshly ground black pepper

To garnish

  • 2 hard-boiled eggs, quartered


  • Drain the beans, place them in a pan, and cover them in fresh water. Bring to the boil, reduce the heat and simmer the beans for 30-40 minutes until tender but with a bite to them. Drain, and put them in a bowl. Add the onion, hot pepper, garlic and parsley. Mix the oil and lemon juice, season to taste and pour over the salad. Toss well, and garnish with the eggs.