Best 3 Turkish Bean And Herb Salad Recipes

Turkish Bean and Herb Salad is a delicious and nutritious salad that is perfect for a light lunch or dinner. The salad combines the flavors of white beans, fresh herbs, and a tangy dressing to create a dish that is both flavorful and refreshing. With its abundance of healthy ingredients, Turkish Bean and Herb Salad is a great way to get your daily dose of vitamins, minerals, and fiber. This easy-to-make salad can be prepared in just a few minutes, making it an ideal choice for busy weeknights or a quick and healthy meal.

Check out the recipes below so you can choose the best recipe for yourself!

TURKISH BEAN AND HERB SALAD

Turkish Bean and Herb Salad image

The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 2h30m

Yield Serves eight

Number Of Ingredients 12

Ingredients

1 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water
1 yellow onion, cut in half across the equator
8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 large red onion, cut in half lengthwise, then in thin slices across the grain
1 teaspoon sugar
1 pound tomatoes
1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)
Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)
2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving

Steps:

Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 16 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

TURKISH PIYAZ (BEAN SALAD)

Turkish Piyaz (Bean Salad) image

From my one stop Turkish recipe site: turkingcookbook.com. I replaced half of the white cannellini beans with kidney beans for added color.

Provided by COOKGIRl

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups cannellini beans
1 1/2 cups dark red kidney beans
2 fresh tomatoes, diced (I used various colors of heirloom tomatoes including San Marzanos)
4 green onions, chopped (green and white parts-use purple scallions if you can find them)
1 small banana pepper, thinly sliced (also known as cubanelle)
1/4 medium red onion (diced or sliced)
lettuce (to line the platter, optional, optional) (optional) or mixed greens (to line the platter) (optional)
3 tablespoons extra virgin olive oil
1/2 lemon, juice of
salt, to taste
fresh crack black pepper, to taste
3 hard-boiled eggs, peeled and each egg quartered
black olives (I used Greek black olives)
fresh parsley (NOT dried)

Steps:

Rinse and drain the beans.
Toss the beans with the other salad ingredients and transfer to a serving platter. (If you wish, the serving platter can be lined with lettuce or mixed greens first.).
Whisk the dressing ingredients together and pour on top. Set salad aside to marinate for 1 hour.
Before serving, garnish with eggs, black olives and parsley.
Servings are estimated.
Preparation time is estimated using canned beans.

Nutrition Facts : Calories 334.7, Fat 15.2, SaturatedFat 2.8, Cholesterol 139.9, Sodium 339.1, Carbohydrate 34.5, Fiber 11.5, Sugar 5, Protein 16.5

TURKISH GREEN BEAN SALAD

Turkish Green Bean Salad image

In this recipe the onions and tomatoes bring out a sweet, nutty flavor in the beans. It's based on a recipe from The Good Life Mediterranean Diet Cookbook.

Provided by PanNan

Categories Turkish

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup extra virgin olive oil
1 white onion, chopped
1 garlic clove, chopped
1 lb green beans, trimmed and cut in half
4 roma tomatoes, chopped
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons of fresh mint, chopped
4 lemon wedges (for garnish)
1/4 cup yogurt

Steps:

In a large sauce pot, heat the olive oil over medium high heat. When the oil is hot, add the onion and garlic and saute 5 minutes until the onions are soft.
Add the green beans, tomatoes, sugar, salt and pepper to the pot, cover and let stew over medium heat for 45 minutes or until the beans are very soft.
Transfer the beans to a serving dish and garnish with chopped mint, lemon wedges and a dollop of yogurt on top.

Nutrition Facts : Calories 239.1, Fat 18.9, SaturatedFat 2.9, Cholesterol 2, Sodium 601.4, Carbohydrate 17.1, Fiber 4.8, Sugar 9.5, Protein 3.7

Tips:

Use fresh, seasonal beans for the best flavor. If you're using dried beans, be sure to soak them overnight before cooking.
For a more flavorful salad, use a variety of beans, such as chickpeas, black beans, and kidney beans.
Don't overcook the beans. They should be tender but still hold their shape.
Use a variety of herbs in the salad, such as parsley, cilantro, and mint. This will add a lot of flavor and freshness.
Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a yogurt-based dressing or a tahini dressing.
Serve the salad immediately or chill it for later. It's delicious either way.

Conclusion:

Turkish bean and herb salad is a healthy, flavorful, and easy-to-make dish that's perfect for any occasion. It's packed with protein, fiber, and vitamins, and it's a great way to get your daily dose of vegetables. With its bright flavors and textures, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and delicious meal, give Turkish bean and herb salad a try. You won't be disappointed.