10-Minute Turkish White Bean Salad (Piyaz)
10 minServes 6
A bright, tangy Turkish salad of cannellini beans, tomatoes and fresh herbs dressed with lemon, vinegar and sumac.
| 1 small red onion, halved and thinly sliced | Marinate onion & garlic, 10 min | Add beans, tomatoes, parsley & sumac; toss |
| 2 garlic cloves, minced | ||
| 5 tablespoons red wine vinegar | ||
| Juice of 1 large lemon | ||
| Kosher salt and black pepper | ||
| 2 teaspoons sumac, plus more for garnish | ||
| 60 ml extra virgin olive oil | ||
| 1 15-ounce / 425 g can cannellini beans, drained and rinsed | ||
| 3 Roma tomatoes, cut into wedges | ||
| 15 g packed chopped fresh parsley |
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