Best 2 Turkish Bean Salad Recipes

Turkish bean salad, a classic dish that combines the vibrant flavors of Turkey with the wholesomeness of beans, is a delightful addition to any culinary repertoire. With its roots deep in Turkish cuisine, this colorful salad offers a harmony of textures and flavors, making it a favorite among vegetarians and meat-lovers alike. Whether you're seeking a light lunch, a refreshing side dish, or a healthy snack, Turkish bean salad stands ready to tantalize your taste buds with its delightful mix of beans, vegetables, herbs, and spices.

Here are our top 2 tried and tested recipes!

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 BEAN SALAD

Turkish Bean Salad image

A delicious Turkish side dish featuring navy beans, onions, bell peppers and olives, and then seasoned with a light herbal dressing. It's served chilled or at room temperature, so it's great for those scorching hot days when you crave chilled yet filling dishes. It's also great as a mild side dish to accompany a particularly...

Provided by Vickie Parks

Categories Other Salads

Time 1h15m

Number Of Ingredients 11

Ingredients

2 cups navy beans or white beans, cooked and drained
1 cup medium red onion, halved and then thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2.25oz can sliced black olives, drained
2 Tbsp fresh lemon juice
1/2 tsp salt
1 tsp black pepper
4 cups torn lettuce leaves
1 large lemon, quartered to make 4 wedges (for garnish)

Steps:

1. In a medium-size bowl, add the beans, onion slices, parsley, both bell peppers, olives, lemon juice, salt and pepper, and toss until well combined. Cover bowl, and let chill in refrigerator for about 1 hour.
2. Divide the lettuce among 4 individual salad plates. Place 1/4 of the bean salad on top of each bed of lettuce.
3. Garnish each serving with a lemon wedge, and serve immediately.

Tips:

Use fresh, high-quality ingredients whenever possible.
Don't be afraid to experiment with different types of beans and vegetables.
Add some fresh herbs or spices to your salad for a boost of flavor.
If you're using canned beans, be sure to rinse them well before adding them to your salad.
Adding a bit of acidity, such as lemon juice or vinegar, can help to brighten up the flavors in your salad.

Conclusion:

Turkish bean salad is a delicious, healthy, and versatile dish that can be enjoyed as a main course or side dish. It's a great way to use up leftover beans, and it's also a good source of protein, fiber, and vitamins. With so many variations to choose from, there's sure to be a Turkish bean salad recipe that everyone will enjoy. So next time you're looking for a quick and easy meal, give Turkish bean salad a try.