Turkish Style Bean Salad

Name: Turkish Style Bean Salad
Prep time: 20
Cook time: 30

5 out of 5 stars (based on 5 reviews)

20 min prep

30 min total

8 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

This Turkish style bean salad is really easy to make and completely delicious. All you need is some cannellini beans and some tahini. It is a real crowd pleaser and makes a perfect addition to...

2 cans cannellini beans drained and rinsed
2 medium shallots thinly sliced in half moons
½ cup chopped flat leaf parsley divided
3 tablespoons tahini
1 lemon, juiced
1 teaspoons Aleppo pepper flakes (see Ann’s Tips)
2 tablespoons good extra virgin olive oil
3 tablespoons cider vinegar (see Ann’s Tips)
2 tablespoons water or as needed
sea salt

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Nutrition Facts

Calories

220 cals

Fat

7 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

31 g

Sugar

2 g

Fiber

7 g

Protein

11 g

Sodium

389 mg

Directions

Mix the cannellini beans, shallots and 6 tablespoons of the parsley together in a bowl. Set aside while you make the dressing.
In a separate bowl, mix the tahini, lemon juice, Aleppo pepper, olive oil and water together until well blended. Gradually stir in the cider vinegar and beat until smooth. If it seems too thick, add the remaining water as needed to make the dressing smooth and creamy. Taste for salt.
Pour the dressing over the beans and toss together until the beans are well coated. Let the salad sit in a cool place for 30 minutes to let the flavors develop. Sprinkle with the remaining parsley and serve.

Chef Tips

Spicy Aleppo pepper is finely flaked and has a distinctive citrusy flavor. If you can’t find it, you can use red pepper flakes but, halve the quantity and try to sift out some of the seeds first.
You can use red or white wine vinegar instead of cider vinegar.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society