Turkish Style Bean Salad | Cook for Your Life
Turkish-Style Bean Salad

Turkish Style Bean Salad

Rated 5 out of 5
5 out of 5 stars (based on 5 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 30 min total
Person Icon for Serving Size 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


220 cals


7 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


31 g


2 g


7 g


11 g


389 mg


  1. Mix the cannellini beans, shallots and 6 tablespoons of the parsley together in a bowl. Set aside while you make the dressing.
  2. 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.
  3. 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

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