Turkish - Bean Salad - Piyaz

[Olga Drozd]

TURKISH - BEAN SALAD - PIYAZ:

This is a most popular salad in most kofte restaurants in Turkey.  Use any type of white bean you like in this dish, although fava beans will disintegrate a bit.  Check the package for cooking times.

1 cup navy beans - Generous amount
2 tomatoes, chopped
1 green bell pepper or chile, chopped
1 onion, chopped
A handful of fresh parsley, chopped
Salt and ground black pepper
2 hard cooked eggs
3 radishes, sliced
1 Tbsp. red wine vinegar
1 Tbsp. olive oil
4 black olives, to garnish

Soak the beans overnight, drain, and place in a saucepan with plenty of water.  Bring to a boil and simmer until tender.  Drain, rinse in cold water, and drain again.  Place in a serving dish and add the tomatoes and bell pepper or chile.

In a separate bowl rub the onion with a little salt, then wash, and drain.  Add the chopped onion to the salad, along with the parsley, and season to taste.

Cut the eggs lengthwise into wedges.  Arrange the eggs and the radishes over the salad.

Mix the vinegar with the olive oil, and pour over the salad.  Garnish with olives and serve.  Serves 4.