Bean Salad with Tahini (Tahinli Fasulye Piyazı)
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The Mediterranean Dish · by Ozlem Warren★ 4.7 (9)

Bean Salad with Tahini (Tahinli Fasulye Piyazı)

NUTRITION · PER SERVING23M COOK
CAL 17%·PRO 35%
CARBS 45G52% OF CAL
14G FIBER0G ADDED0G INTRINSIC27G OTHER3G TOTAL SUGAR
FAT 12G32% OF CAL
1G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A substantial Turkish bean salad of white beans, vegetables, and a creamy tahini sauce, topped with a hard-boiled egg. Traditionally eaten with flatbread.

mainmiddle easternsaladbeanseggsdairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 (15 ounce) cans cannellini beans, ( drained and rinsed)
  • 1/2 small yellow or white onion, (quartered and thinly sliced)
  • 1 medium ripe tomato, (diced)
  • Handful of flat-leaf parsley, (leaves and tender stems finely chopped)
  • 1/3 cup Turkish or other good-quality black olives, (pitted and halved)
  • Kosher salt
  • Freshly ground black pepper
  • 2 fat garlic cloves, (finely chopped)
  • Juice of 1/2 lemon
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini
  • Sea salt
  • 1 tablespoon grape or apple cider vinegar
  • 1/4 cup lukewarm water
  • 2 hard-boiled eggs, (quartered (optional))
  • Extra virgin olive oil, (for drizzling)
PREP
15M
SODIUM
844MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.