Turkish Haricot Bean Salad

Preparation info
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By Claudia Roden

Published 1986

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  • 120 g (4 oz) dried haricot beans, soaked overnight
  • 4 tablespoons olive oil


Boil the beans until very tender and soft, bearing in mind their age and quality in assessing the cooking time. Take care not to overcook them if using a pressure cooker. They must be firm.

Drain the beans well. While still hot, add the olive oil, lemon juice, salt and pepper. Mix in the eggs cut into eighths, the black olives, pitted and halved, and thinly sliced tomato, taking care no