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Fasulye Piyazi – Turkish bean salad with vegetables

 

Bean salad with onions, tomatoes, olives and boiled eggs - Fasulye piyazl

Bean salad with onions, tomatoes, olives and boiled eggs – Fasulye piyazl

What do you cook when you have limited time? Well, this bean and vegetable salad can be ready in a flash, it is very delicious and healthy. At home, traditionally we serve fasulye piyazi with grilled meatballs, koftes. There are traditional restaurants, lokantas, at home that solely serve Turkish style meatballs, fasulye piyaz and pickled cucumber and peppers. This salad is also a great alternative for lunch, served with some nice crusty bread or in can be a part of a meze spread.

I like to use both black and green olives, the Greek or Spanish olives work well if you can’t find Turkish olives.

Serves 4-6
Preparation time: 10 – 15 minutes

2×400 gr/2 (14 oz) cans of precooked cannellini beans
1/2 red onion, thinly sliced
3 medium tomatoes, roughly chopped
45-60 ml/3-4 tablespoon olives, halved and stones removed
2 hardboiled eggs, quartered
A handful of flat leaf (Italian) parsley, chopped
5 ml/1 teaspoon salt
30 ml/ 2 tablespoons extra virgin olive oil
Juice of 1 lemon
5 ml/1 teaspoon ground sumac – optional-
1/2 teaspoon paprika flakes – optional –
Salt and freshly ground black pepper to taste

Place the cooked beans in a bowl, after draining its juice and rinsing over warm water. Work salt and sumac into the onion slices with your hands really well. This will soften the onions and make them more palatable. Add the onion, chopped tomatoes, half of the olives, parsley and paprika flakes into the bowl. Wisk together the extra virgin olive oil and lemon juice and pour over this mixture.

Season with salt and freshly ground black pepper and combine well. Arrange on a serving plate and garnish with the eggs and remaining olives.

Serve immediately or refrigerate until required.

Afiyet Olsun!

Note: If you prefer to use the dried beans, you need to soak them in water overnight. Then drain the beans and put in a pan with plenty of fresh water. Cook about 60 minutes or until tender, adding salt toward the end of cooking time. Drain and set aside in a bowl, to be used in this salad.

5 Responses to Fasulye Piyazi – Turkish bean salad with vegetables

  1. Mehmet March 3, 2011 at 8:01 am #

    I wanted to cook "Fasulye Piyazi" for my son living in NY today. I enjoy eating fasulye Piyazi with "Kofte" but, never cooked it before. So, I googled for a receipe, and, here we are. Ozlem's Turkish Table.
    Well described and easy to use receipe with a hearth warming welcome.
    Thank you Ozlem for all the good work you have done.

    • Ozlem Warren April 1, 2013 at 8:43 am #

      [Marked as spam by Antispam Bee | Spam reason: Server IP]
      Merhaba Mehmet, thank you, very kind of you – I am glad you enjoyed it, a pleasure to share. Afiyet Olsun!

  2. Lois Gill June 30, 2014 at 8:53 pm #

    Made this salad the weekend for a family birthday supper and served it as one of the side dishes along with other salads. We enjoyed it very much and I will make it again. Thank you for posting.

    • Ozlem Warren July 1, 2014 at 8:48 pm #

      Merhaba Gill, delighted to hear you enjoyed Fasulye piyaz, one of our favorites too – many thanks for your kind comment, afiyet olsun.

Trackbacks/Pingbacks

  1. Turkish Meatballs, Kofte 101 and Grated Carrots, Red Cabbage Salad | Ozlem's Turkish Table - June 16, 2014

    […] type is the Sultanahmet Koftesi prepared by the historic Sultanahmet Koftecisi; served with fasulye piyazi, delicious beans salad with red onions and sumac aside; they have been making these delicious Koftes in Sultanahmet, Istanbul for almost 100 […]

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